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