Turkey Meatballs

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Growing up my dad always taught me how to best go grocery shopping and to always strike when the iron is hot and deals are good.  When I was young we would package pounds of fresh meat, chicken and fish into vacuum sealed bags to store in the freezer.  Flash forward to today, I’m still a grocery spendthrift {when I can be} but I am lacking the totally awesome vacuum sealer and all the other gadgets my father used.  A few weeks ago, I went to Ralph’s to grab some fish for dinner, and low and behold HUGE sale on turkey and chicken.  So of course I bought 2 pounds of chicken and 1.2 pounds of ground turkey.  Well when it came down to deciding on a recipe for this ground turkey, I knew I wanted to repeat the delicious turkey burgers I made in January and try something new- Turkey Meatball Sliders!

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ingredients:

.6 lb ground turkey

1/8 cup Panko, add up to 1/8 cup more if needed to form balls

1/8 cup grated Parmesan

1/4 tsp garlic powder

1/4 tsp oregano

1/4 tsp crushed red pepper flakes

1 large egg

2 tbsp chopped fresh basil leaves

1 can tomato sauce

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp crushed red pepper

1/2 tsp garlic powder

7-8 honey wheat slider buns, toasted, for serving

Basil leaves, for serving

Mozzarella cheese, optional

 

directions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine ground turkey, Panko, Parmesan, garlic powder, oregano, red pepper flakes, egg and basil. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 2-inch meatballs, forming about 7-8 meatballs.

Place meatballs onto prepared baking sheet and bake for 15-17 minutes, or until all sides are browned and meatballs are cooked through.

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Preheat oven to broil.

In a saucepan over medium heat, mix the tomato sauce, dried oregano, basil, crushed red pepper, and garlic powder until combined.

To assemble the slider, place 1 meatball and a spoonful of the marinara sauce on the bottom of each bun. Top with either extra parmesan cheese or mozarella and place into oven and bake until cheese has melted, about 1-2 minutes.
Serve immediately, topped with 1-2 basil leaves and covered with the slider tops.

I adapted the original recipe from Damn Delicious to make a half portion, since I’m usually cooking for one with leftovers for lunch!  I also paired these yummy meatballs with some jumbo rigatoni and my marinara sauce for my lunch tomorrow 🙂

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