Wednesday, January 27, 2010

Turkey Meatballs with Rotini

We try to avoid red meat in our house for typical weeknight meals.  With that said, I am always experimenting with ground chicken and turkey.  I used ground turkey breast to make meatballs yesterday and I think this flavor combination really worked.  They were all the things I want from a typicaly beef, pork, veal meatball but with much less saturated fat.

Turkey Meatballs

1 1/4 lb of ground turkey breast
2 TBS of plain bread crumbs
1/4 of a red onion finely diced
1/4 cup of feta cheese, crumbled
2 TBS of olive oil
1 tsp of dried oregano
2 TBS of  fresh cilantro, chopped
1/2 tsp each of salt and pepper

Combine all the ingredients, except 1 TBS of olive oil, with a fork.  Shape into balls about the size of a golf ball and place on a baking sheet lined with parchment paper.  Drizzkle each meatball with a bit of remaining oil.  Bake at 400 degrees for 20-25 minutes.  Stir into pasta and marinara sauce.  Enjoy!

1 comment:

  1. Hi Liz! We love turkey meatballs. Bryan actually says that they really aren't that different from regular meatballs. I like the idea of feta cheese in the meatball...Love you! Erin


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