Color.
Honey – 2 Tablespoons
Dijon Mustard (egg free) 1 Tablespoon
Soy Milk – 1/4 Cup
Worcestershire Sauce – 1/2 Tablespoon
Panko – 1/4 Cup
Gomasio – 1 1/2 Tablespoons
Black Pepper – 2 Teaspoons
Dried Basil – 1 Teaspoon
Garlic Salt – 1 Teaspoon
Low-fat Ground Turkey – 1 package
You will need: Mixing bowl, Whisk, Spoon, Baking Sheet
Preheat your oven to 375° and whisk together the Honey, Dijon Mustard, Soy Milk and Worcestershire Sauce. Add the Panko and allow the crumb to sink into the mixture and then add the rest of the ingredients. The best way to incorporate the Ground Turkey is with your hands — wetting them first will make it easier to clean them off after the meatballs are formed. Mash the Turkey in with the rest of the ingredients and knead until mixed through. Measuring with your eyes, dish out a little more than a tablespoon and roll the turkey mix into balls… Try to keep them all relatively the same size.
Once your meatballs are ready, wash your hands and then pop them in the oven for 20 minutes, turning them at the ten minute mark. We like to add more color to the turkey meatballs by adding in colorful pasta, diced tomatoes and chopped basil — I’m sure that you can think of a million other yummy toppings too! Please note that there will be leftovers… We recommend adding the meatballs to a sauce for the second round as they tend to get a little dry after they’ve been refrigerated. Mangia. Mangia.
And the NOSH – Did Will eat it? He ate the pasta… loved that. He was a little sketch on the Meatballs which is strange because he used to eat them when he was younger…. tastes change I suppose…
That dish really looks wonderful. Turkey meatballs are my favorite alongside beef. Thanks for the recipe, my kids are really going to love it.
I’ve never tried straight turkey in my meatballs, it’s usually a combo of pork, beef and veal.
This looks and sounds great.