Bryon and I discussed several inappropriate names for this recipe that left us in stitches. I sit in bed writing this post and I'm still coming up with names that could possibly shut down this blog. Anyway, we settled on twice bakes meatballs, because that's literally what they are. This is another one from Bryon. Pretty much anything I bake is based on a recipe, and somehow he just manages to cook things on a whim.

Anyway, these are great. They CAN be healthy, if you subtract the cheese, but that takes the fun out that now, doesn't it! I will also admit that we ate this with a side of my mom's mac and cheese hahaha. I will say that my mom's mac and cheese is not a traditional southern one - we don't have Velveeta in Canada (thank the's such a weird and disgusting product...),but mac and cheese is mac and cheese and it's not good for you! Clearly we followed up with a long visit to the gym after dinner.

I want to warn you all about the recipe before you move on, because while we were cooking this, B assured me that he knew the metrics of everything. Of course when I asked him to help write out the recipe, I asked him if he knew what the metrics of the spices were and he said, "uhh yea. A pinch of everything. It's cooking!" So, take his metrics with a grain of salt, because I'm not 100% sure of them. He also tried to dictate the recipe to me while I type it out, like I'm a secretary at his work. Needless to say, he's having a rough night. hahaha. If you do have questions about something, you can ask me in the comments and I'll make sure he helps. Also, the wine we had was SO good, and there's a photo of it below if you're interested.

If you want this DELICIOUS recipe, it's at the bottom of this post after the photos. I'll let B take over for this one. The meatballs had SO much flavour and they are super good. This is the second time we've made this, and it's absolutely going to be a staple at our place.

Enjoy! And good luck with the measurements lol

<3 Caitlin

Twice Baked Meatballs


1lb ground turkey

1 cup grated cheese - Mozz or chedder

1/8 cup (in each ramikin) red wine

a drizzle - balsamic glaze

1/2 teaspoon - (fresh or dried)

1/2 teaspoon - onion powder

1/2 teaspoon - Mexican chili powder

1/2 teaspoon - paprika powder

1/8 teaspoon - turmeric

1/2 teaspoon - basil (fresh or dried)

1/8 teaspoon - ground black pepper

sea salt - to taste

2/3 cup - panko breadcrumbs

2tbsp - sweet Thai chili sauce

1 tbsp - Italian hot pepper spread

1 container of pasta sauce - your preference. we used Jamie Oliver's Basil and Garlic


In a large mixing bowl:

combine spices, breadcrumbs, ground turkey, and chili sauce. Mix in some cheese (reserve most for the topping)

roll into golf ball size balls

Brown meatballs in a skillet on medium-high heat turning to brown all sides (inside does not have to be fully cooked)

Pre-heat oven to 400 F

Remove meatballs from heat

In individual ramekins: divide the pasta sauce evenly accounting for the volume of the meatballs you will add to the ramekins

add the wine and stir. Add the balsamic glaze and add 3 meatballs, ensuring they are covered or mainly covered in sauce

bake for 15 minutes

remove from oven and cover with grated cheese - put back in oven

as the cheese melts change the oven setting to broil to make the cheese bubbly and browned

Remove and serve with a healthy side (or carbs and cheese as we did)

Enjoy my balls (DISCLAIMER: I'm sorry....Bryon wrote this, and he's no longer going to be an editor on the cooking section of the blog)