 |
| Turkey Meatballs, Tallegio cheese, What Thins, Blueberries, Apples |
Remember the turkey burger that I had yesterday? Well, I had some leftover turkey, so I made meatballs! And woah, were they better than I thought! I threw them in the lunch box with some leftover tallegio cheese, wheat thins, blueberries, and apples! Not a whole lot different from yesterday's lunch, actually, but very good.
I made fewer meatballs than the recipe below, but I thought I'd give you an idea of what to buy at the store. I suspect the recipe below would give you a couple dozen meatballs. They tasted great alone, and would also be good in a variety of sauces. Feel free to experiment!
Cheesy Turkey Meatballs
1 lb ground turkey
1 package Kraft Fresh Takes, any flavor (I used Four Cheese this time)
1 egg
Dried parsley, optional
In a large bowl, crack and whisk egg well. Add in turkey and contents of Fresh Takes package. Blend ingredients well with your hands, making sure that the egg, cheese, and breadcrumbs are evenly distributed. Roll into golfball sized balls and place on a parchment lined sheet. Bake at 400F for 20 minutes. Let cool for about 5 minutes before serving. Pin It Now!
This sounds really good.
ReplyDeleteDo you keep it warm/hot any way?
ReplyDeletethat's my concern^^ i'm looking for ideas for my toddlers' preschool lunches but they can't warm their lunches in any way. is this safe?
ReplyDeleteHeating issues: I definitely kept mine cold in a refrigerator at work and then microwaved it for lunch. If you child(ren) will eat cold meatballs, then just be sure to pack it with an icepack. I would eat these at room temperature myself, but I wouldn't feed room temperature ground meat, no matter how well cooked, to a toddler. Keeping them at home and heating them up as an after school snack would be a great protein boost, though.
ReplyDelete