Sunday, January 18, 2015

Turkey Meatballs

It's not that it's magic, but I like to involve one of my mother's mixing bowls when I cook/make something unfamiliar. Friday I made something she probably never did, and I used her little red bowl. . . turkey meatballs. Ground turkey is so tasteless. I decided to add some bread crumbs, seasoning and brush with some sauce.  They tasted so good, I made more on Saturday and froze them for use later. As best as I can recall:

Bread crumbs from whatever you’ve got—I used two slices of whole wheat bread.

1/2 envelop of Lipton’s dried onion soup mix

1 egg

Mix all that together and add 1 pound of ground turkey.

Shape into small balls and place in a muffin tin for small muffins (mine has 24 spaces)

Brush the tops with some kind of sauce.  I made one from mustard, catsup and a little Truvia on Friday, and used grape jelly, mustard and catsup on Saturday.  This keeps the meatballs from drying out while baking.

325 degrees about 30-35 minutes.

Makes 24. Freeze what you don’t eat.  My husband decided they were just the right size for a Ritz cracker.


Here’s a recipe from Food Network that’s a lot more work.

Here’s another one—more work—but I like the idea of serving them over greens. I’d need to make more sauce, however. I only had about a dollop and a dash.

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