Cheesy Italian Meatballs

Perfect for taking to potlucks or throwing into your slowcooker on a busy day. You and your kids will love these meatballs for dinner or a snack! And there are hidden veggies!

Pre-heat oven to 450 degrees.
Mix all ingredients in a large bowl and refrigerate until ready to portion and cook. You will probably work in batches.
Line a jellyroll pan with parchment paper and place meatballs very close together. Roast until desired doneness is reached, between 7-10 minutes.
Serve with your favorite marinara or eat plain.
To store, let cool completely and place in the freezer while still on the sheet pan. Once frozen, place into desired container and keep in the freezer until ready to use.

Bruschetta and Garlic Yogurt Cheese Wedges

Simple and addicting, you’ll be eating these bruschetta wedges all summer! Freshly picked ripe tomatoes and aromatic sweet basil make this a tasty snack.

To make yogurt dough for the wedges, combine first four ingredients (yogurt, butter, flour and salt) in a medium bowl, being careful to incorporate all the flour. Leave the dough ball in the bowl covered overnight, or between 12-24 hours.
Divide the dough in half. Heavily dust a pastry cloth with unbleached flour and roll each ball into a a 10-inch circle. Prick heavily with a fork and bake in 350 degree oven for 20-25 minutes. Let cool to room temperature.
While dough is cooking, mix together yogurt cheese, garlic and pinch of salt in a small bowl and set aside.
In a separate bowl, fold together tomatoes, onions, basil and salt. Drizzle with olive oil and toss.
To serve, cut pastries into 8 wedges each, spread with a layer of cheese and top with bruschetta mixture.