When I am low on energy and cooking inspiration, I tend to make meatballs, kabobs or keftas. I found this recipe and knew I wanted to try it. It's a quick, easy dinner that made great leftover too. Serve this with plain or herbed rice. I also enjoy having a tomato cucumber salad or yogurt with cucumber.
Recipe from Dishing Out Health
1 pound ground turkey or lamb
1/2 cup feta cheese, crumbled (do not sub pre-crumbled feta for texture purposes)
1/3 cup chopped jarred pepperoncini
3 tablespoons finely chopped fresh dill (or 3 teaspoons dried dill)
1 egg
½ cup panko breadcrumbs (or regular breadcrumbs)
3/4 teaspoon paprika (sweet or smoked)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup feta cheese, crumbled (do not sub pre-crumbled feta for texture purposes)
1/3 cup chopped jarred pepperoncini
3 tablespoons finely chopped fresh dill (or 3 teaspoons dried dill)
1 egg
½ cup panko breadcrumbs (or regular breadcrumbs)
3/4 teaspoon paprika (sweet or smoked)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
Preheat oven to 400ºF.
In a large bowl, mix the ground turkey, feta, pepperoncini, dill, egg, panko, paprika, garlic powder, onion powder, salt, and black pepper. Mix until just combined.
Form into 16 meatballs (about 2 tablespoons each), oiling you hands if the mixture is sticking too much. Place meatballs on a lightly greased baking sheet. Bake until cooked through and bottoms are golden, 15 to 17 minutes.
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