Monday, January 30, 2012

January 30- Mediterranean Style Turkey Meatballs

Mediterranean Style Turkey Meatballs
 I was a little skeptical as I was preparing these...I had that feeling in the back of my mind that I was going to end up reheating leftover chili at the end of this misadventure. I didn't have all the ingredients, so I improvised a bit. The recipe instructed you to brown the meatballs over stovetop in olive oil, but I made a last minute decision to bake them instead.

 I was pleasantly surprised that these turned out delicious! The mint and the onion definitely make it. It was love at first bite.

My Improvised Version
 1.5lbs Lean Ground Turkey
1/4 Cup Bread Crumbs
 1/2 Onion, finely chopped
1 garlic clove, finely chopped
2 Eggs
1/2 Tsp oregano
3 Tbsp finely chopped mint
1/4 tsp salt
 1/4 tsp pepper

 (The actual recipe actually called for 2 tbsp chopped capers, 3 tbsp ouzo, and substitutes the 2 eggs for 1 large egg and 2 yokes-the 2 full eggs was actually an accident. Oops. It also instructs you to refrigerate the balls for an hour before browning them 5 min each over olive oil.) It's hard to tell how long I baked these, since I was eyeballing them the whole time to make sure they were cooked through, without overcooking. They baked on 425 for about 20-25 minutes. I strayed away quite a bit, but here is the Martha Stewart Original. Hers are obviously much more aesthetically appealing. 

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