Mediterranean Sun-Dried Tomato Turkey Meatballs
A healthier alternative to traditional meatballs, these Mediterranean Sun-Dried Tomato Turkey Meatballs are infused with vibrant flavors, making them perfect for weeknight dinners and casual gatherings.
Ingredients
For the Meatballs
- 680 g Turkey breast or ground turkey
- 50 g Small onion, diced
- 1 large Egg
- 30 g Grated Parmesan cheese
- 1 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Paprika
- 1/4 tsp Powdered garlic
- 2-3 branches Fresh basil
- 40 g Sun-dried tomatoes, diced
For the Sauce
- 30 ml Olive oil
- 50 g Small onion, diced
- 1-2 cloves Garlic cloves, minced
- 40 g Sun-dried tomatoes, diced
- 360 ml Heavy whipping cream
- 240 ml Water
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 30 g Grated Parmesan cheese
- 20 g Fresh basil leaves
Instructions
Preparing the Meatballs
- Blend the turkey breast or ground turkey with diced onion, egg, grated Parmesan, salt, pepper, paprika, powdered garlic, fresh basil branches, and diced sun-dried tomatoes in a food processor.
- Form the mixture into 16 to 18 equal-sized meatballs and place them onto a lined baking tray.
- Bake in a preheated oven at 180°C (350°F) for 25-30 minutes until the edges are golden brown.
Making the Sauce
- Heat olive oil in a large skillet over medium heat, then add diced onion and minced garlic, cooking until caramelized.
- Stir in the diced sun-dried tomatoes and cook for an additional minute.
- Pour in the heavy whipping cream, water, and grated Parmesan cheese. Stir well, seasoning with salt and pepper.
- Add the baked meatballs into the sauce along with fresh basil leaves, cover the skillet, and let it cook for an additional 5 minutes.
- Serve the meatballs hot, garnished with extra fresh basil if desired.
Notes
To keep leftovers fresh, store in an airtight container in the refrigerator for up to four days or freeze for up to three months. Reheat in oven or microwave.