Sun-dried Tomato Turkey Meatballs


If you would like a really moist and flavorful meatball as part of your dinner, or lunch, this may just be the one!

I mixed ground turkey with a 8-1/2 ounce jar of sun-dried tomatoes in olive oil, along with crushed garlic (out of the jar), dijon mustard, grated parmesan, Italian seasoning, kosher salt and pepper.


I mixed the meat together with a fork, so I could mix it lightly.


I wanted my turkey meatballs to be moist, but didn’t want to add egg to the meat. Sometimes I have eggs for breakfast, so don’t like to have eggs again at night, even mixed in my meat. I decided I would add a jar of sun-dried tomatoes in olive oil instead of eggs.


I also did not want to add breadcrumbs to my mixture, so added grated parmesan instead as my binder. Dijon mustard also played a part in keeping my turkey meatballs moist, as well as flavorful.

I formed my meatballs and placed them on a pan lined with tinfoil … easier on the clean-up! They baked in a 375 degree oven for 20 minutes.

You could serve these meatballs with pasta, or alone with a salad, with rice … you could even put them on a sandwich, with a few shards of shaved parmesan, which is just what Dennis will be doing for his lunch tomorrow.


  • 1-1/4 pounds ground turkey
  • 2 teaspoons crushed garlic
  • 1 teaspoon dijon mustard
  • 1 8-1/2 ounce jar of sun-dried tomatoes, oil included
  • 3 tablespoons grated parmesan
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning


Preheat oven to 375 degrees.

Mix meat together with Italian seasoning, kosher salt and pepper. Add crushed garlic, sun-dried tomatoes and grated parmesan. Mix with fork. Form meatballs, place on a pan.

Bake for 20 minutes. Enjoy!

Until next time, Kris


Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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