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Holy moly are these meatballs fantastic. I think I have a new love and appreciation for sun-dried tomatoes! They may become a more regular staple on my grocery list. The sweetness of the tomatoes with the saltiness of the ground turkey are fantastic. I can't wait to eat this for dinner tomorrow over some zucchini noodles! LOVE, love, love this recipe!
1 1/2 lb lean ground beef (I used ground turkey)
1 egg
2 tbsp fresh chives, minced
2 tbsp fresh basil, minced
1/2 onion, chopped
2-3 cloves garlic, minced
1/2 c sun-dried tomatoes, minced
2 tsp salt
1 tbsp black pepper
1 egg
2 tbsp fresh chives, minced
2 tbsp fresh basil, minced
1/2 onion, chopped
2-3 cloves garlic, minced
1/2 c sun-dried tomatoes, minced
2 tsp salt
1 tbsp black pepper
First, preheat your oven to
350. Then, mix all of the ingredients together in a big bowl and
shape into golf ball sized (maybe a bit larger) meatballs.
I skipped this next step and just baked them in the oven for the entire time (about 25 minutes, flipping once). Next, heat a skillet over medium to medium high heat. Once the pan is hot, spray some coconut oil (if non-stick) and carefully place the meatballs in the pan. Then, brown the meatballs on all sides.
I skipped this next step and just baked them in the oven for the entire time (about 25 minutes, flipping once). Next, heat a skillet over medium to medium high heat. Once the pan is hot, spray some coconut oil (if non-stick) and carefully place the meatballs in the pan. Then, brown the meatballs on all sides.
Next, if your skillet is oven safe, cover it
with foil and transfer to the oven and cook for an additional 15 or so minutes.
If the skillet is not oven safe, move the meatballs to a large baking
dish, cover and cook for a few more minutes until desired temperature.
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