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Ingredients
- ½ cup chopped basil, parsley or dill
- ½ medium red onion
- ¼ cup sun-dried tomatoes canned in oil, drained
- 1 pound lean ground turkey (or chicken)
- 1 teaspoon oregano
- ½ cup of panko bread crumbs
- 1 large egg
- 1 tablespoon crushed garlic
- 1 tablespoon canola oil
Directions
Preheat oven to 375 degrees F.
To make the meatballs, mix together ground meat with herbs, diced onion, chopped sun-dried tomatoes, oregano, panko, egg, crushed garlic (or minced cloves), ½ teaspoon kosher salt, and pepper. Start with ½ cup of panko and add more if the mixture looks too wet. Roll meatballs, about 1.5″ in diameter.
Place a cooling rack into a baking sheet and keep that next to your meatball searing station.
Heat a non-stick frying pan, saute pan or cast iron skillet over medium-high heat. Add 1 tablespoon of oil.
Add meatballs to heated oil. Sear meatballs until golden, about 2 minutes on each side. Move meatballs to the cooling rack when seared. Repeat if you had to split the meatballs into more than 1 batch.
Place meatballs in the oven and bake for 12 to 15 minutes, or until internal temperature reaches 165 degrees F.
Source: Mediterranean Chicken Meatballs – MyFitnessPal
Image Credit: Mediterranean Chicken Meatballs
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