My dad has about 800 personalities, and many of them have their own voices.

Sometimes one of those voices sticks in my head when I’m trying to describe things, and I can’t think of any other way to describe them.

For example, about Turkey Blue Cheese Meatballs, he would say, heartily, in a mock-Italian accent: “Speecy spicy!”

These babies combine meaty satisfaction with a playful zing — and they ain’t half bad for you, either.

Most of my dads would love them.

Five things I learned:

1. it is possible to serve food you can eat on the couch that won’t make you look like one.

Just make sure you get extra lean turkey. it will say that on the packaging.

If you get regular ground turkey, it has enough skin and fat in it to make it as bad as regular hamburger.

2. In my oven, if I want to make two trays of something at a time, I have to switch them halfway through. If I don’t, the top tray will cook faster than the one on the bottom.

I faithfully did it this time, but for some reason, the bottoms of all the meatballs got really dark. Not quite burned dark, just annoying dark.

I guess I’d say just be careful of the bottoms when you make yours. Don’t skip the aluminum foil, either, unless you enjoy scrubbing baking sheets.

3. OK, I understand the food safety concerns about the doneness of meat. I’ve had campylobacter, which you can get from raw chicken, and I wouldn’t wish it on anyone.

I’ll be the first to say that eyeballing doneness of chicken and steak is simply not a good idea.

But food package directions are getting ridiculous.

Do I seriously need to get out my thermometer to test my taco meat or the sausage on my frozen pizza?

I suppose I should tell you to check the internal temperature of these meatballs and that it should be 180 degrees. But experienced cooks are out there rolling their eyes.

4. If you don’t want to drop $5 on a jar of Italian seasoning, use oregano, basil and extra parsley. Some recipes also include marjoram, thyme and rosemary. Use whatever you have.

5. the recipe calls for a tablespoon of ground black pepper. have you ever tried to hand-grind a tablespoon of black pepper?

There’s enough spice going on here without wearing out your right arm.

A couple dozen turns on the grinder should be more than enough.

JENNIE GEISLER writes about her adventures as a home cook every Wednesday. you can reach her at 870-1885. Send e-mail to jennie.geisler@timesnews.com. Visit her blog at GoErie.com/blogs/loaves.