Whether we’re worried about someone we know getting sick or being quarantined (like my son who is supposed to be traveling to Asia on a school trip in seven days), or about the possibility of travel restrictions, food rationing, or school closures (or all of the above), it’s safe to say most of us are concerned about the coronavirus. It’s super scary, and the news about it has been just relentless. It’s been making me avoid my news apps (which I kind of wanted to do for Lent anyway), but short of locking yourself in a sterile dark room, it’s impossible to avoid hearing some ominous new stat almost every day. As of yesterday, 11 people have died in the US, United is cutting domestic flights amid fears, and my husband has purchased bulk backpacking food “just in case.” (Just in case what? I asked him. Like, are we expecting a total societal collapse? Or ‘just’ bare shelves at King Soopers and electrical outages?) Either way, I kind of rolled my eyes — and I kind of got an anxiety stomach ache

But did you know that an estimated 500,000 Americans die every year from health conditions resulting from poor diet? When I read that in an article in Mark Bittman’s newish Heated online mag, I was simultaneously reassured and frustrated. The point the article was making wasn’t to shame people for their poor diets, but rather to provide some perspective on an epidemic that conceivably affects us all. We all eat, and therefore our exposure risk for this epidemic is 100%. Even if we are not directly affected by diet-related health problems, a shocking number of people are. And for many of them, fixing the problem is not as simple as choosing a salad over a Bic Mac. A poor diet is often linked to food insecurity or a lack of affordable healthy options — a real problem for many Americans. In Colorado, one in eight kids are at risk of food insecurity or hunger (!!), which ironically is often linked to obesity-related health problems.

I hope this provides a tiny bit of perspective. Or maybe it’s just something else to fret about. Trust me, I’m not trying to downplay the coronavirus or use it as a hook for a blog post about food, but I was just struck by the comparative numbers and the real, ongoing problems around Americans’ diets. Regardless, whether you’re worried out about the epidemic, the election, or the poor and sick people in your community, stressful times call for comforting food. I recommend staying home and cooking a meal for people you love. And be thankful if you can afford to buy groceries (and stock up on zinc lozenges).

Here’s an easy, family-friendly recipe that is nourishing and comforting.

Baked Turkey Meatballs in Sauce
Ingredients
1/3 cup grated Parmesan cheese
1/3 cup breadcrumbs
2 tbs finely chopped fresh Italian parsley
1 tsp salt
Pinch black pepper
1/2 tsp garlic powder
1/2 tsp dried oregano
1 lb. ground turkey (93% lean)
1 large egg
2 tbs extra-virgin olive oil

For the sauce:
2 cloves garlic, minced
1/2 onion, chopped
1/4 cup extra-virgin olive oil
Two 28-oz. cans diced tomatoes, with their juice
Salt
5 large fresh basil leaves, shredded or torn
Preheat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray. In a large mixing bowl, add the cheese, bread crumbs, herbs, salt & pepper, garlic powder, and oregano, stir well to combine. Add the turkey. In a small bowl, beat the egg, then add it to the meat mixture. Mix just until just combined, this works best with your fingers. Scoop the meat and shape into 1 1/2-inch balls. Arrange on the prepared baking sheet. You will have about 20 meatballs total. Brush the tops of the meatballs with olive oil. Bake for 15 mins., or until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer. While the meatballs cook, make the sauce (see below). When the meatballs are fully cooked, add to the sauce and serve hot over pasta or on sub rolls or just on a plate with salad.
To make the super easy tomato sauce, heat the oil in a large saucepan or Dutch oven over medium-high heat, add the onions and cook for about 5 mins. Add the the garlic and cook for about 1 min. Pour in the tomatoes, add a pinch of salt, and stir. Bring to a simmer. When the juices start bubbling, reduce the heat to medium-low and let the tomatoes simmer uncovered, stirring from time to time, for 15-30 mins., or until the sauce has thickened. Sprinkle in the basil if using and test the seasoning. Add salt (or a little crushed red pepper) if needed.
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TOPIC: Family Dinner, Recipes, What's For Dinner

4 Responses

  1. Thoughtful blog, Bevin. I think about food insecurity, so have felt fortunate to find We Don’t Waste, a not-for-profit outfit channeling 30 million meals per year (!!!) to people in Denver who are food insecure. They do this by picking up food from all around that would otherwise go in the landfill, and delivering it to where it can get to people in need. Check it out. It’s amazing. And, jic, nice to know you guys have a stash. 😉

    1. Hi Margaret,
      Thanks for reading! I am familiar with We Don’t Waste; in fact, for a while I did their newsletters pro-bono. Oh my, I am praying a lot for people with food insecurity even more now that the grocery stores are cleaned out and it’s not really safe to go shopping anyway. I hope you guys are staying healthy, and that we can all get together sometime soon!
      Bevin

  2. Thanks for the comfort food blog Bevin. I love the idea of a big pot of spaghetti and although I have never used ground turkey for meatballs. I think that I will give it a try. Maybe add some turkey Italian sausage as well! What is there to do…I guess wash hands, keep close to home and say lot’s of proyers!