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To make sun-dried tomato feta turkey meatballs, gather these items: - 1 pound ground turkey - 1/2 cup crumbled feta cheese - 1/2 cup sun-dried tomatoes, finely chopped - 1/4 cup plain breadcrumbs - 1/4 cup fresh parsley, finely chopped - 2 cloves garlic, minced - 1 large egg, beaten - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and freshly ground black pepper to taste - 1 tablespoon olive oil (for sautéing) These ingredients create a tasty mix that bursts with flavor. The ground turkey serves as a lean base, while feta and sun-dried tomatoes add depth. You can enhance your meatballs with these optional ingredients: - 1/4 teaspoon crushed red pepper flakes (for heat) - 1/4 cup grated Parmesan cheese (for richness) - 1 tablespoon lemon zest (for brightness) Adding these can give your meatballs a unique twist. If you like spice, the red pepper flakes will do the trick. You can swap out some ingredients if needed: - Use ground chicken instead of turkey for a different taste. - Replace feta with goat cheese for a tangy flavor. - Use gluten-free breadcrumbs if you want a gluten-free option. These substitutions let you customize the meatballs to suit your needs. Feel free to experiment as you create your own delicious version! - Preheat your oven to 375°F (190°C). This gets it ready for baking. - Take a large bowl and add: - 1 pound ground turkey - 1/2 cup crumbled feta cheese - 1/2 cup finely chopped sun-dried tomatoes - 1/4 cup plain breadcrumbs - 1/4 cup finely chopped fresh parsley - 2 cloves minced garlic - 1 large beaten egg - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and black pepper to taste - Mix all the ingredients gently with a fork or your hands. Don’t overmix. This keeps the meatballs soft. - Shape the mixture into meatballs, about 1 to 1.5 inches wide. - Put the meatballs on a baking sheet lined with parchment paper. This makes cleanup easy. - Heat 1 tablespoon of olive oil in a skillet over medium heat. - Once the oil is hot, add the meatballs. Sear them for 2-3 minutes on each side. They should turn golden brown. - After searing, move the meatballs back to the baking sheet. - Bake them in the oven for about 20 minutes. They should look juicy and cooked through. - To check if the meatballs are done, use a meat thermometer. The inside should reach 165°F (75°C). - After cooking, let them cool for a few minutes on the baking sheet before serving. When mixing the ingredients, I like to use a big bowl. Start with the ground turkey and add the feta, sun-dried tomatoes, and breadcrumbs. Then, add the parsley, garlic, egg, oregano, and basil. Use your hands to mix gently. Too much mixing can make the meatballs tough. You want them tender and juicy. Shaping meatballs is easy! Take a small amount of the mixture, about the size of a golf ball. Roll it between your palms. Aim for a size of 1 to 1.5 inches. Keep your hands wet to avoid sticking. Place the shaped meatballs on a lined baking sheet. This helps with easy cleanup later. Searing gives meatballs a nice crust. Heat oil in a skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side. This step adds flavor. After searing, bake them in the oven for 20 minutes. Baking ensures they cook through. Use a meat thermometer to check they reach 165°F. This keeps your meatballs safe and tasty. {{image_4}} You can switch up the cheese in these meatballs. Feta adds a nice tang. If you want a creamier texture, try ricotta. For a bolder taste, use aged cheddar. Each cheese gives a new flavor twist. Experimenting with cheese keeps the dish fresh and fun. While turkey is great, feel free to use other meats. Ground chicken works well and has a lighter taste. Beef brings a hearty flavor, perfect for meat lovers. Pork adds richness that pairs nicely with feta. Each type of meat changes the meatball’s taste and texture. You can add more flavor with herbs and spices. Fresh basil or dill gives a bright note. For warmth, add a pinch of red pepper flakes. Chopped olives or capers add a briny kick. Try different combos to find what you love best. Each add-in can turn a simple dish into something special. Once your meatballs cool down, store them in an airtight container. Place a layer of parchment paper between layers to keep them from sticking. They can stay fresh in the fridge for up to three days. This way, you can enjoy them again soon! To freeze your meatballs, first, let them cool completely. Then, arrange them on a baking sheet in a single layer. Freeze them for about one hour until solid. After that, transfer them to a freezer-safe bag. They can last for up to three months in the freezer. This is a great way to have quick meals ready! When you're ready to eat, reheating is easy. For baked meatballs, place them on a baking sheet and heat in a 350°F (175°C) oven for about 10-15 minutes. If you prefer, you can also microwave them for 1-2 minutes. Just make sure they are hot all the way through. Enjoy your tasty meatballs again! You can enjoy these meatballs in many ways. They pair well with pasta, rice, or quinoa. A fresh salad adds a nice crunch. You can also serve them with a side of roasted veggies. For a fun touch, try them on a sub roll with some sauce. They make great appetizers too! Just add toothpicks for easy eating. To check if the meatballs are done, use a meat thermometer. The center should reach 165°F (75°C) for safety. If you don’t have a thermometer, cut one in half. The meat should be no longer pink, and the juices should run clear. Be careful not to overcook them, or they may dry out. Yes, you can! Just use gluten-free breadcrumbs instead of regular ones. Many brands offer good options. You can also use crushed gluten-free crackers or oats. These swaps will keep your meatballs tasty while meeting gluten-free needs. Enjoy your meal without worry! In this blog post, I covered how to make tasty sun-dried tomato feta turkey meatballs. We explored key ingredients, preparation steps, and cooking tips. You learned how to shape the perfect meatballs and the best ways to store leftovers. Variations and substitutions allow you to customize flavors. By using this guide, you can enjoy delicious meatballs that suit your taste and needs. Happy cooking!

Sun-Dried Tomato Feta Turkey Meatballs

Looking to elevate your dinner with a burst of flavor? Try these Savory Sun-Dried Tomato Feta Turkey Meatballs! Made with ground turkey, crumbled feta, and sun-dried tomatoes, these meatballs are juicy and delicious. Perfect for weeknight dinners or as party appetizers, they’re easy to prepare and sure to impress. Click to explore the full recipe and discover how to create these tasty bites that everyone will love!
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Ingredients
  

1 pound ground turkey

1/2 cup crumbled feta cheese

1/2 cup sun-dried tomatoes, finely chopped

1/4 cup plain breadcrumbs

1/4 cup fresh parsley, finely chopped

2 cloves garlic, minced

1 large egg, beaten

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground black pepper to taste

1 tablespoon olive oil (for sautéing)

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it's ready for baking when the meatballs are formed.

    In a spacious mixing bowl, add the ground turkey, crumbled feta cheese, finely chopped sun-dried tomatoes, plain breadcrumbs, chopped parsley, minced garlic, beaten egg, dried oregano, dried basil, and a pinch of salt and pepper.

      Using a fork or your hands, gently mix all the ingredients together until just combined; take care not to overmix to preserve the meatballs' tenderness.

        Shape the mixture into meatballs, roughly 1 to 1.5 inches in diameter. Arrange the formed meatballs on a baking sheet lined with parchment paper for easy cleanup.

          Heat the olive oil in a skillet over medium heat. Once hot, gently add the meatballs to the skillet, searing them for about 2-3 minutes per side or until they develop a beautiful golden-brown crust.

            After searing, transfer the meatballs back to the parchment-lined baking sheet. Bake them in the preheated oven for approximately 20 minutes, or until they are cooked through and juicy.

              To ensure doneness, check that the internal temperature of the meatballs reaches at least 165°F (75°C) using a meat thermometer.

                Once cooked, take them out of the oven and allow them to cool for a few minutes on the baking sheet before serving.

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

                    - Presentation Tips: Serve the meatballs on an elegant platter, artfully drizzled with a little extra olive oil and garnished with additional chopped parsley. Add fresh lemon slices on the side for a zesty contrast. For a fun twist, serve them with toothpicks as bite-sized appetizers, perfect for parties!