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Sunday, March 22, 2015

Mediterranean Chicken Meatballs

This looks like an awesome dish that would be perfect for summer, served with bread sticks or open faced on a warm Pita roll...num! Another keeper!


1/2 cup chopped basil, parsley or dill
1/2 medium red onion
1/4 cup sun-dried tomatoes canned in oil, drained
1 pound lean ground turkey (or chicken)
1 teaspoon oregano
1/2 cup of panko bread crumbs
1 large egg
1 tablespoon crushed garlic
1 tablespoon canola oil


Preheat oven to 375 degrees F.

To make the meatballs, mix together ground meat with herbs, diced onion, chopped sun-dried tomatoes, oregano, panko, egg, crushed garlic (or minced cloves), 1/2 teaspoon kosher salt, and pepper. Start with 1/2 cup of panko and add more if the mixture looks too wet. Roll meatballs, about 1.5″ in diameter.

Place a cooling rack into a baking sheet and keep that next to your meatball searing station.

Heat a non-stick frying pan, saute pan or cast iron skillet over medium-high heat. Add 1 tablespoon of oil.

Add meatballs to heated oil. Sear meatballs until golden, about 2 minutes on each side. Move meatballs to the cooling rack when seared. Repeat if you had to split the meatballs into more than 1 batch.

Place meatballs in the oven and bake for 12 to 15 minutes, or until internal temperature reaches 165 degrees F.

Nutrition Information

Serves: 4 |  Serving Size: 2 cups

Per serving: Calories: 261; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 132mg; Sodium: 132mg; Carbohydrate: 10g; Dietary Fiber: 1g; Sugar: 1g; Protein: 24g

Nutrition Bonus: Potassium: 172mg; Iron: 12%; Vitamin A: 11%; Vitamin C: 17%; Calcium: 5% 

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