As has been known to happen in my kitchen, I cleaned out my refrigerator while making dinner the other night (don’t “ewwww” me…you’ve all done it and I didn’t use anything spoiled…caught a few things just before they went off) and came up with something delicious! A few tablespoons of Fleurt Sundried Tomato Butter adds a wonderfully flavorful bit of moisture and richness to a boring old turkey meatball. What’s better is that I managed to sneak a vegetable INTO the meatball – nothing better than stealth health!
I prefer my balls bigger (hardy har har) but small ones might make fun fingerfood for the kids on a wild and crazy Friday night. Here’s an approximate recipe:
1 lb lean ground turkey
3 large carrots, peeled & grated
1-2 handfuls breadcrumbs
2T Fleurt Sundried Tomato Butter
1t white pepper
No doubt you could bake these meatballs until cooked, I was very naughty and added 2T of olive oil to a cast iron skillet and pan fried them until the outsides were brown and I was sure (or at least very hopeful) that the insides were cooked.
I removed the meatballs from the skillet onto a baking sheet lined with a brown paper bag to remove excess oil. Prior to serving I added the meatballs to a simmering pot of simple marinara sauce until the meatballs were warmed through then served atop ditalini – a great noodle for the kids (they like to line the noodles up on the tines of their forks).