Cheesy Sun-dried Tomato Turkey Meatball Poppers

makes approximately 50 (1 tablespoon) poppers

1 lb lean ground turkey
2 tablespoons minced sun-dried tomatoes (about 4 halves packed in olive oil)
4 wedges Laughing Cow Cheese, Garlic and Herb
½ cup Italian bread crumbs
¼ cup shredded Parmesan cheese
4 garlic cloves, pressed or minced
1 tablespoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh basil
2 tablespoons tomato sauce
2 egg whites

Optional:  8 ounces mozzarella cheese, cut into cubes
                 Fresh basil leaves  
                 Grape tomatoes

Preheat oven to 350°F.  Prepare baking sheet with parchment paper.

In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.    Using a 1 tablespoon scoop, scoop out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.  TIP:  If you lightly wet your hands the meatballs will form better and crack less.  Bake for 20-22 minutes until lightly browned and cooked through.

Serve and enjoy!

Optional note:  If you wish to serve them as shown; layer mozzarella, basil and tomatoes on a skewer and refrigerate until ready to use.  Add hot meatballs and serve.

Recipe printed from
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