Hello, lovely blog followers!
What better way to start this new phase of less-recipe-centered food blogging with a…recipe. Whoops! Whatevs, it’s worth it.
I’m sure you’re familiar with every turkey burger in the world, and trust me there’s a few. But one of my favorite types are those of the ethnic variety (well, my idea of an ethnic variety), and thus my undying love for Mediterranean-inspired burgers knows know bounds. But sometimes I like to be semi-hipster, and as such, Mediterranean Turkey Meatballs were born. Meatballs are essentially mini hamburgers (and we all like mini things, am I right??), and though many people enjoy meatballs on pasta, these are best served in pita wrap form. With copious amounts of Tzatziki (aka crack), feta, cucumbers, tomatoes, avocados, and whatever your foodie soul desires.
They’re packed with yummy Mediterranean goodness like sun-dried tomatoes, herbs, red onions, and MORE!!! They’re mini. They’re covered with Tzatziki. They’re hipster hamburgers. What more could you want in a meal and/or appetizer??
- ¼ c. fresh parsley, chopped
- ¼ red onion, finely chopped
- 2 cloves garlic, minced
- ¼ c. sundried tomatoes in oil, chopped
- 1 lb. ground turkey breast
- ⅓ c. breadcrumbs (any kind will do!)
- 1 Tbsp. olive oil
- 1 tsp. italian seasoning (or oregano)
- 1 tsp. salt
- Preheat oven to 350 degrees
- Mix all ingredients together in a large bowl, and shape the mixture into about 12 evenly sized meatballs (about the size of a golf ball).
- Place the meatballs on a large baking sheet covered with non-stick cooking spray, and cook for 15 minutes.
- Turn the meatballs over, and cook for about 5 more minutes, or until the internal temperature of the meatballs is 165 degrees.
- Serves with pitas, tzatziki, salad, cucmbers, pasta, or whatever your heart desires!