Rosemary Mustard Turkey Meatballs
Recipe: #11277
November 21, 2013
Categories: Turkey, Appetizers, Italian, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Game/Sports Day, Halloween, July 4th Mothers Day, New Years, Picnic, Potluck, Sunday Dinner, Oven Bake, Diabetic, Gluten-Free, Low Fat, No Eggs, Kid's Lunches, Italian Dinner, more
"These are great tasting turkey meatballs that I make and freeze for future use. I make loads of these at a time, cook them up, and and freeze them in airtight containers. They are great in pasta sauces and meatball subs or even just warm them up and serve as appetizer with a tomato dipping sauce. This makes about 30 meatballs."
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (19.3 g)
- Calories 23.6
- Total Fat - 0.6 g
- Saturated Fat - 0.2 g
- Cholesterol - 8.8 mg
- Sodium - 61.2 mg
- Total Carbohydrate - 0.6 g
- Dietary Fiber - 0.1 g
- Sugars - 0.1 g
- Protein - 4 g
- Calcium - 13.7 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
In a large bowl, mix all the ingredients together well; cover and refrigerate for half an hour to allow the bread crumbs to absorb into the meat.
Step 3
Roll into 1 inch meatballs.
Step 4
Cover a rimmed baking sheet with foil and drizzle with a bit of olive oil or coat with non-stick spray.
Step 5
Place the meatballs on the baking sheet and cook turning once, until no longer pink in the middle, about 15 minutes.
Step 6
If you are freezing these for future use, make sure they are completely cooled before freezing them.
Tips
No special items needed.
2 Reviews
You'll Also Love
