Make Turkey Meatballs in Air Fryer for a quick dinner!

If you’ve ever been disappointed with turkey meatballs, this is the recipe that will change your mind about them.

I know this because I have a friend who texts me at the start of every summer, asking how to make a turkey burger that isn’t dry. Every year, I tell him “you have to add fat and moisture.” It’s the same for turkey meatballs.

I know that the whole reason many people eat ground turkey instead of beef is because turkey has less fat and saturated fat. I get that, I do. But you simply can’t use super lean ground turkey and no additional fat or moisture, and then wonder why your burger or meatball is dry.

So, I like to think of it in terms of adding GOOD fat. Instead of relying on the saturated fat that beef would contain, I’m using 85% lean ground turkey, and adding good fat like olive oil, and moisture from Greek yogurt.

Not only does the yogurt add moisture to the meatball mixture, but the enzymes in the dairy help tenderize the turkey, which makes it more . . . tender . . . to eat.

My friend reports back that his turkey burgers are improved, and I’m confident you’ll feel the same way about your turkey meatballs, too.

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Sometimes my recipe inspirations comes from restaurants. Sometimes it’s magazines. And sometimes, there’s nothing else behind it other than I want to put a ton of my favorite ingredients all in one dish.

Like my fried goat cheese salad and shishito pepper recipe before it, this smoked salmon pizza is the last thing. It’s just everything I ever want to eat, put together into one glorious dish.

This pizza or something very similar would probably be included in my last meal on earth. Smoked salmon? Soft eggs? Fresh herbs? Chili crisp? The gang’s all here.

This salmon pizza is a great light meal for a hot day, because it’s meant to be served at room temperature or close to it. This also makes it perfect to cut into small wedges and serve as an appetizer.

Grab a strawberry mule (my drink of choice for my last supper) and let’s get into it!

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If you’ve seen the term “kafta” on a Lebanese restaurant menu and have been unsure of what it might be, this post is for you!

To quickly explain, kofta is a mixture of ground beef or lamb, mixed with onion and spices, formed into a patty, log or meatball and then grilled.

Even if this is your first time hearing this term, I’m here to convince you that this dish is a great make-at-home weeknight dinner with huge flavor!

It can be made with your choice of ground meat, it comes together in about 30 minutes, and you can serve it sandwich- or bowl-style.

This beef kafta recipe is easier than many others you might find, because it doesn’t make you mess around with shaping the meat onto skewers. It’s not really necessary, trust me.

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One of my favorite summer meals is homemade grilled pizza. It’s my favorite because 1.) it’s delicious and adaptable to whatever I happen to have in the fridge, and 2.) it’s my husband’s specialty, so I can sit back and relax while he makes dinner.

While ideally, I would eat homemade pizza two or three nights a week, it’s not always possible. As grilled pizza season coincides with golf season, Jeff golfs after work a lot in the summer, meaning he’s not home to make me pizza!

While I would love to have his pizza dough stretching and shaping and grilling skills, sadly, I do not. My grilled chicken pizzas are more mess than masterpiece.

My secret for those nights when I still want grilled pizza but don’t want to mess with the dough? Either a small crostini pizza bar for one, or pre-made naan bread from the store. It’s a really great substitute for traditional pizza crust, and even the most novice griller couldn’t mess it up.

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Did you know that near the top of the homepage of this blog, you can see which five of my recipes are currently trending? This little widget automatically updates to display the recipes that have gotten the most clicks in the past seven days.

As I’m writing this, four of those five spots are occupied by crockpot soups and slow cooker beef stroganoff (and the fifth is a stovetop shrimp wonton soup). Turns out, everybody loves slow cookin’ and everybody loves soup, and why not? It’s an awesome, low-mess, less-time way to get a meal on the table!

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In my opinion, June is the most lovely month of the year. The days are long, the weather is generally warm but not uncomfortably hot, and I can spend the entire month grilling my dinner and never tire of it. Case in point: this Grilled Eggplant Flatbread made with a generous helping of creamy Greek yogurt.

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I’m not even going to tell you again how much I love dip. This blog should have been called Foxes Love DIP, because I feel like I am talking about dip, making dip and photographing dip all the time. We all know it’s not a party until somebody breaks out the spinach and artichoke dip. But what if that dip was only the start?

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