Buffalo Balls (Meatballs, that is...), from Carrie

Sauce if from a jar but I make the meatballs myself because I think they are healthier and tastier that way. Really easy too.

~ 1 lb ground buffalo
~ 1 egg
~ Handful of breadcrumbs
~ Seasoning (I used Tastefully Simple's Sundried Tomato and Garlic seasoning)
~ Parm cheese (I like fresh grated but when I don't have that I use the shake-in-the-bottle stuff)

Roll into balls. Bake @ 375 for 30 minutes.

Turkey Meatloaf Meatballs, suggested by Stephanie

Basically you make meatloaf and shape it into balls that go in a muffin pan, then bake ~25 minutes at 425ish. We use a thermometer so when they hit 180 they are done. The first time I made them I had no onion or egg so I had to get creative.

But the gist is that with turkey you add things that will help them not dry out, like grated or chopped vegetables. We've added any or all of the following: shredded zucchini, very small onion, garlic, breadcrumbs, spices, red wine, barbeque sauce, chopped up mushrooms, beaten egg.

This might be the original recipe. I think I found it in my Rachael Ray library somewhere though. http://www.foodnetwork.com/recipes/rachael-ray/meatloaf-muffins-with-barbecue-sauce-recipe/index.html

Peppery Turkey Meatballs, from Kris

Meatballs:
- 1 pkg ground turkey breast
- 1/4 onion chopped fine
- 1/2 c bread crumbs
- 1/2 TBSP fresh cracked pepper
- 1 egg lightly beaten
- 1 TBSP reduced sodium soy sauce
- 1 TBSP worchestershire sauce

Mix above together and form into small meatballs. Bake at 400 degrees for 12 minutes. While meatballs are baking, prepare simmer sauce:

Simmer sauce:
- remaining 3/4 onion chopped
- 2 cups beef broth (I use better than bouillon and make it strong)
- 1/3 cup reduced sodium soy sauce
- 2 TBSP worchestershire sauce
- 1 TBSP cracked black pepper
- 1 green pepper thickly sliced
- 1 red pepper thickly sliced
- 2 tomatos in wedges
- slurry of 1 TBSP cornstarch with 2 TBSP water

Put onions in large sided skillet, big enough to simmer meatballs in. Saute onion until translucent in 1 tsp olive oil. Add broth, soy sauce, worchestershire sauce and pepper and bring to a boil. Reduce heat to low simmer. Add meatballs from oven and continue to simmer for another 8 minutes, turning the meatballs over in the sauce. Add red peppers, green peppers and tomatoes cover and simmer for 3 minutes until peppers are tender crisp. Add cornstarch slurry and bring to a boil until sauce is thick. Serve meatballs with peppers, tomatos and sauce over steamed rice.

ETA - using turkey breast makes these meatballs a little on the drier side. I don't mind it so much on this recipe because of the sauce on the meatballs. But, you can use lean ground turkey or beef if you prefer. We just try to keep it as lean as we can....

Suggested by Rachael - Sweet and Sour Meatballs

I'm making Sweet and Sour Meatballs tonight.

I got the recipe from that Kraft Foods magazine, my grandma gets it, but the sauce is the same thing I've put on chicken wings before using an Allrecipes recipe.

12 oz frozen meatballs
16 oz stir fry veggies (they called for frozen but I use fresh, pre-chopped and cleaned from the produce section)
1/4 cup apricot jam
1/4 cup Catalina dressing
2 tbsps soy sauce

Combine all ingredients in large skillet. Cook over medium/high heat until heated, serve over rice or noodles.

I got reduced fat dressing and sugar free preserves so I will likely add some hoisin sauce or something to help jazz it up. I will also add some red onion to the veggies, wish I had thought to pick up some mushrooms too. The pre-chopped veggies are snow peas, carrots, red cabbage, and broccoli. I'm serving it over Chinese noodles. I have some frozen egg rolls to go with it. Don't judge me, I've made homemade egg rolls and some of the frozen are just as good.

Southwest pasta, an idea from Carrie

Tonight's dinner is....... penne pasta tossed with diced roasted red peppers, corn, black beans, Aidelle's turkey and chicken meatballs (chipotle flavored), and crumbled queso duro blanco! Yum!