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October 7, 2012

Recipe for Italian turkey meatballs with sun-dried tomato and basil

Italian turkey meatballs with sun-dried tomatoes and basil, from The Perfect Pantry.

When you hear "Italian meatballs", do you picture spaghetti and meatballs in red sauce? Of course. I do, too. These Italian turkey meatballs, flecked with sun-dried tomato and basil and garlic and oregano, are not those meatballs. I love how they display the colors of the Italian flag. This is a great way to use any basil you froze from your garden, or the less-than-vibrant basil you might find at the supermarket. Serve them in a wrap, over pasta or rice, or atop a diet-friendly garden salad.

Italian turkey meatballs, served on a garden salad.

Italian turkey meatballs with sun-dried tomato and basil

From the pantry, you'll need: ground turkey, garlic, slow roasted (or sun-dried) tomatoes, Greek yogurt, plain dry bread crumbs, tomato paste, oregano, olive oil, egg.

Makes 30 1-inch meatballs.

Ingredients

1 lb ground turkey (I use 93% fat-free)
1 large garlic clove, minced
1/4 cup chopped sun-dried tomatoes (not oil-packed) or slow roasted tomatoes
1/2 cup Greek yogurt
1/2 cup plain dry bread crumbs
10 large basil leaves, minced
1 Tbsp tomato paste
1 tsp dried oregano
1 Tbsp olive oil
1 large egg
1/2 tsp kosher salt
1/2 tsp fresh black pepper

Directions

Preheat oven to 400°F.

In a large mixing bowl, combine all ingredients. With your hands, mix just until the ingredients are incorporated evenly; do not overmix.

Form the meatballs into 1-inch size, and place on a rimmed baking sheet lined with a Silpat (silicone mat) or parchment paper. You should get approximately 30 meatballs.

Bake for 18 minutes. Serve hot, at room temperature, or cold. A salad of greens dressed with red wine vinaigrette makes a perfect base for the meatballs; that's how we like them, but you can also toss them with pasta or serve in a wrap.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Greektown turkey meatballs
Turkey, cranberry and basil turkey meatballs
Greek red pepper and feta turkey meatball salad
Thai red curry turkey meatballs
Curried turkey meatballs

Other recipes that use these pantry ingredients:
Roasted Italian sausage soup with garbanzos, lentils, and roasted tomatoes, from Kalyn's Kitchen
Gluten-free turkey meatloaf with sun-dried tomatoes and pecan crust, from Gluten-free Goddess
Baked Caprese turkey meatballs with sun-dried tomatoes, mozzarella and basil pesto, from Cookin' Canuck
Spinach feta and sun-dried tomato turkey burgers, from Christine's Cuisine
Chicken sun dried tomato mini burgers, from Weelicious


Want more meatball recipes? Get A Flock of Meatballs, my e-book packed with amazing, crowd-pleasing, family-friendly turkey meatball recipes, plus full-color photos and a few fun videos. With the FREE Kindle Reading App, great meatballs will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

Comments

I love the use of sun-dried tomatoes to add tomato flavor without adding too much liquid. Sounds delicious!

Kalyn, the sun-dried tomatoes added just enough tang. We love these in salad, but they would be great with pasta, too.

I love it - a new color scheme for meatballs! I think you could do a whole series on meatballs that match the flag of their country of origin!

TW, now I'm inspired. But, hmmm, blue?

I love how pretty these meatballs are Lydia and that they're packed with Italian flavor. I know my kids would enjoy them!

Jeanette, I must admit I'm partial to these little meatballs, for salads or even for snacks. I hope your kids like them, too.

I never met a meatball I didn't like - including my husband!! LOL!

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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