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Italian Turkey Meatballs with Balsamic Roasted Cherry Tomatoes and Brussel Sprouts

19 Feb

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My search for the perfect meatball recipe has come to an end. After an arduous journey (not really)  I can safely say that this is the one. And turkey at that. Colour me surprised.

Very juicy, very flavourful, lovely texture and extremely light. Perfection.

I served these babies on a bed of brown rice with a homemade tomato sauce and balsamic roasted brussel sprouts and cherry tomatoes. Over all a pretty healthy meal, and couldn’t be easier.

Italian Turkey Meatballs
(30 minutes) (makes approx 16 meatballs)

  • 1 package lean ground turkey (approx 1 lb)
  • 1/4 cup Parmesan cheese
  • 2/3 cup panko (or traditional breadcrumbs)
  • 1/4 cup tomato sauce
  • 2 eggs
  • 2 teaspoons dried parsley
  • 2 teaspoons dried garlic powder
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons dried rosemary
  • 1 teaspoon dry mustard
  • 1 teaspoon dried chillies
  • 1 teaspoon salt
  • Splash balsamic vinegar (approx 2 teaspoons)

1) preheat oven to 400. In large bowl, assemble all ingredients and mix well.
2) Form into small round meatballs (makes about 16) and place on baking rack
3) Bake 15-20 minutes, until no longer pink in the middle.

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I roasted the tomatoes and brussle sprouts simultaneously, although they needed about 25-30 minutes at 400. I covered generously with olive oil and some sea salt. Half way through roasting I drizzled on some balsamic and sprinkled with a bit of brown sugar and returned to the oven. I broiled them for the last 5 minutes to give the sprouts a bit more colour.

They turned out to be a perfect addition to the dish. The textures worked well with the meatballs, as the sprouts were basically melt-in-your-mouth soft.

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I made a simple tomato sauce by sautéing 3 cloves of garlic in olive oil along with 2 teaspoons of fennel seeds and diced red pepper. Once soft, I added crushed tomatoes and seasoned with salt, pepper, brown sugar and some dried chillies and a splash of balsamic. I made the sauce first, and added a 1/4 cup to the meatball mixture before baking.

I layered the sauce over the rice and topped with the meatballs, which I covered with more sauce and the roasted vegetable. I topped it all off with fresh basil and grated Parmesan cheese.

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I was thrilled with this recipe. I hope you try it out. Let me know if you do!

M

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