The original recipe for this dish (in Paul Bertolli’s cookbook), calls for ground veal, and while I love that dish, tonight I chose to use ground turkey thighs instead, which is a good replacement.  The idea of braising meatballs in the oven with the other components and then serving over house-made pasta is quite different than the traditional “spaghetti and meatballs” meal. A simple salad and some bread completes the menu, along with some fresh fruit.

Turkey meatballs braised with onions, roasted red peppers, marinated artichoke hearts, green olives, and chicken stock served over house-made pasta topped with parmesan
Romaine salad with creamy dressing
Bread Chez Edouard

Chilled blood orange wedges with lemon cookies