Wow! It feels so good to be posting again on RGK! So much has been going on over here. I am putting the final touches of the first RGK cookbook and it will be available October 15th. Almost exactly 1 year ago I began collecting the recipes that I thought belonged in the book and now, as October 15th quickly approaches, I have to pinch myself. Thank you for your support!
Mini Turkey Meatballs
These are perfect bite sized appetizers. I love how simple these are, plus I am always more inclined to try an appetizer on a toothpick. Less mess, small bite…what could be better?
1 lb of ground turkey
1/2 cup of finely chopped carrots
1/2 cup finely chopped celery
1/2 cup of finely chopped onion
2 cloves of garlic, finely chopped
1/2 cup grated pecorino cheese
1/2 cup of grated parmesan cheese
1/2 cup of gluten free breadcrumbs
1 large egg
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
Preheat oven to 375 degrees. Coat hands with a thin layer of olive oil. Using your hands blend all of the above ingredients. Roll a silverdollar sized amount of turkey meat in to a ball and place of a greased oven safe tray. Try to keep the turkey meatballs all the same size. Bake in the oven for 12 minutes. Bake longer depending on the size of each meatball.
I served these with some leftover lemon garlic aioli sauce but a warm bowl of spicy tomato sauce if great…or even ketchup.