Italian meatballs

Took some ideas from different websites - iamthatlady.com, bunsinmyoven.com, tasteandsee.com, and cleanfoodcrush.com

Ingredients
-1 lb ground turkey (93% lean)
-4 cloves of garlic (Cuisinart-ed)
-1 egg
-1/4 cup bread crumbs (I used panko)
-1/8 cup of grated Parmesan cheese (didn't measure out, but could have used more)
-1/2 yellow onion, finely diced
-1 tsp Italian seasoning
-1 tsp Oregano
-1 tsp basil (used fresh from the garden) - Cuisinart-ed
-1 tsp dried parsley
-salt and pepper to taste (1/2 tsp of each roughly)
-1 jar marinara sauce 
-zoodles

Instructions:
1. Mix all into bowl with the ground meat
2. Use spoon (my TBSP) to scoop meat onto tray
3. Cook 15-20 min in oven at 400 F
4. Mix zoodles with half a jar of marinara sauce (use other 1/2 for second night) - also add some Italian seasoning, garlic powder, and generous amount of crushed red pepper
5. Serve zoodles, sauce, and meatballs

Notes:
-I also served with asparagus, one bell pepper, one onion that was cooked in the Air Fryer for more food.

-Eric said to add some FENNEL next time

*Italian

Chimichurri sauce

Eric didn't like it, so not sure if I will make again, but I liked it.
Recipe taken from Gimme Some Oven

Ingredients:
-1 cup fresh flat-leaf parsley, tightly packed 
-1 cup fresh cilantro, tightly packed
-1/2 cup diced red onion
-3 Tbsp fresh oregano (I used 1 tsp of dried oregano)
-3 cloves of garlic, peeled
-2 Tbsp fresh lime juice (I used juice of one lime)
-2 Tbsp red wine vinegar (thought this was too much)
-1/4 tsp sea salt
-1/4 tsp freshly-ground black pepper
-1/4 tsp red pepper flakes (I sprinkled generously and could have used some more)
-1/2 cup of olive oil

Directions:
-Add all ingredients except olive oil to a food process, and pulse a few times until chopped.  Slowly stream in olive oil, while pulsing the mixture a few more times until combined.

Notes:
-more red pepper flakes
-too much red wine vinegar
-I served with chicken and asparagus

-I think I made this before and should try using with flank steak next time instead of chicken

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Tried a NEW recipe that was kind of combination of two recipes for cilantro-only chimichurri (Brazilian Kitchen) + roasted garlic (from WonkyWonderful), and STILL was NOT right.  

Used on roasted veggies - mini potatoes, bell peppers, and onions with a turkey burger.  

Eric said tasted good, but too "wet" as in he would have preferred this as a dip and veggies be crispy.  Maybe next time:

-no red wine vinegar.  Try lime juice again.  Less olive oil.  Try raw garlic again.  Try shallot instead of red onion. Do the olive oil stream?

Ingredients:

-2 bunches of fresh cilantro (about 2 cups, not packed though)

-2 heads roasted garlic

-3/4 cup olive oil (added less than this and still too much)

-1/4 small red onion

-1 tsp dried oregano (recipe called for 2 tsp)

-1 tsp red pepper flakes (recipe called for 2 tsp)

-1 tsp red wine vinegar (recipe called for 2 tsp) - STILL TOO MUCH

-salt and pepper to taste

Directions:

-Used a blender instead of food processor (so didn't do the olive oil stream)