First off I’d like to say how much I’ve grown to admire fellow food bloggers and respect what they do. It truly is an art form and the work that goes into not only writing a blog post but planning out your recipe and in some cases actually developing one, styling and taking great photos is much to be appreciated. I find that it takes much patience and love for what you’re doing to accomplish this. I love how food brings all types of people together from all over the world. Food is love and the bottom line is, I love doing this – cooking and sharing meals that I believe to be absolutely delicious like these Turkey Meatballs with Spicy Tomato Confit.
These turkey meatballs are loaded with minced green onions, parsley, mint, lemon zest, garlic and freshly ground white pepper. They also stand on their own requiring no eggs or breadcrumbs to shape them. Serve as a tasty little appetizer!
1 lb (450 g) ground turkey meat
4 green onions, finely minced
¼ cup minced mint leaves
½ cup parsley
Finely grated lemon zest from 1 lemon
2 garlic gloves, crushes
½ teaspoon sea salt
Freshly ground white pepper, use as desired
2 tablespoons extra virgin olive oil
Preparation and cook time: 35 minutes
Serves 4 – 5 as a tasty little appetizer.
Preheat oven to 350°F. Line baking tray with parchment paper. Combine ingredients except for olive oil. Work mixture together using your hand until evenly mixed.
Use a little bit of water to dampen hands if needed. Shape mixture together into round balls and place in single layer on baking sheet. Lightly brush with olive oil.
Bake in preheated oven for 20 – 22 minutes. Make sure the meatballs are cooked through.
After you’ve removed your meatballs from the oven and tried one or two because you just can’t resist, get ready to dress them with Spicy Tomato Confit!
2 plum tomatoes, drain and squeeze out seeds
2 garlic gloves, crushed
1 – 2 chili peppers, finely minced
1 lemon, juiced
1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons parsley, finely chopped
Sea salt and freshly ground black pepper, use as desired
Finely dice tomatoes and place in a bowl along with garlic, jalapeno and lemon juice. In a separate small bowl whisk together olive oil, vinegar and parsley. Drizzle over tomatoes. Add salt and pepper to taste.
To serve , place spring mix vegetables on each serving dish. Top with turkey meatballs and spoon some Tomato Confit over top.
You’ll enjoy making this recipe as much as I did. Not only did learn about Tomato Confit (can’t stop saying the word Confit now) but I’ve found a new way to enjoy turkey and it’s moist and delicious!
The making of this recipe was inspired by Irene McGuinness, food writer, food stylist and editor.
Keep in touch! You can also find me on:
Instagram; see beautiful imagery of cooking behind the scenes, mini recipes and more.
Pinterest; see a growing number of boards as I post new blogs, adventures as a foodie and a board also dedicated to all things green food.