In an effort to eat a bit cleaner, and get better lean protein I have started to make these beauties on a regular basis. I wish however, that they wouldn’t be as dry 😦 so as much as I’d like to do without the crackers in this recipe, I have to use them to keep the meatballs moist.
Feta Stuffed Turkey Meatballs1 lb extra lean turkey 1/4 cup red onion finely chopped 1 tbs basil 1 egg 1 tbs minced garlic 6 ritz crackers, crushed 1/4 cup feta crumbles
Preheat oven to 375 degrees. Mix all ingredients together in a medium bowl. Form 2-3″ balls and place on a cookie sheet line with tin foil. Bake for 15-20 minutes, or until meatballs are cooked through. Makes 15-18 meatballs.
I try to make sure that each meatball has one large chunk of feta in the middle. And I have also made these sans feta for a totally lean meatball. Both ways are equally yummy. I also prefer to bake these rather than cook on the stove-top.