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

Skewers

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 http://TheSlowRoastedItalian.com/