Adapted from Cooking Canuck.
Yields 26-30 meatballs
1/2 medium yellow onion, finely diced
2 cloves garlic, minced
1.5 oz. dry-packed sun-dried tomatoes, chopped
4 oz. fresh mozzarella, diced
0.2 oz. basil, thinly sliced
1/2 tsp. dried oregano
1/2 tsp. red pepper flake
3/4 tsp. kosher salt
1/2 tsp. black pepper
1 egg
3/8 c. panko (1/4 c. + 2 Tbsp.)
1.25 lb ground turkey
Combine the first 9 ingredients in a large bowl, mix well, and let sit for 20-30 minutes in the fridge. When ready to make the meatballs, preheat oven to 350 degrees. Line a half sheet pan with aluminum foil. Mix the turkey, panko and egg with the other ingredients. Roll out golf-ball sized meatballs (I got 26). Bake about 20 minutes, or until firm to the touch and cooked through.
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