Mediterranean Chicken Meat Balls
Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!
Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Mediterranean Chicken Meat Balls. Where is my lean protein?
- 1/2 cup chopped basil, parsley or dill
- 1/2 medium red onion
- 1/4 cup sun-dried tomatoes canned in oil, drained
- 1 pound lean ground turkey (or chicken)
- 1 teaspoon oregano
- 1/2 cup of panko bread crumbs
- 1 large egg
- 1 tablespoon crushed garlic
- 1 tablespoon canola oil
Preheat oven to 375°F.
To make the meatballs, mix together ground meat with herbs, diced onion, chopped sun-dried tomatoes, oregano, panko, egg, crushed garlic (or minced cloves), 1/2 teaspoon kosher salt, and pepper. Start with 1/2 cup of panko and add more if the mixture looks too wet. Roll meatballs, about 1.5″ in diameter.
Place a cooling rack into a baking sheet and keep that next to your meatball searing station.
Heat a non-stick frying pan, saute pan or cast iron skillet over medium-high heat. Add 1 tablespoon of oil.
Add meatballs to heated oil. Sear meatballs until golden, about 2 minutes on each side. Move meatballs to the cooling rack when seared. Repeat if you had to split the meatballs into more than 1 batch.
Place meatballs in the oven and bake for 12 to 15 minutes, or until internal temperature reaches 165°F.
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The Bootcamp Tulsa Family