Turkey Meatballs with Sun-Dried Tomatoes & Feta
Ready in under 30 minutes, these Turkey Meatballs with Sun-dried Tomatoes and Feta are a kitchen staple for me when I have a busy week ahead. Not only are these meatballs simple to make, but they're delicious and store incredibly well too.
Servings 18 meatballs
Equipment
- Large oven-safe pan, such as stainless steal or cast iron
- Meat thermometer
Ingredients
- 1 pound ground turkey
- 2 large garlic cloves
- 1/3 cup sun-dried tomatoes, roughly chopped
- 1/3 cup crumbled feta cheese
- 2 teaspoons dried oregano
- 1 tablespoon minced fresh basil
- 1/4 teaspoon sea salt
- Fresh black pepper
- 1 tablespoon olive oil, for cooking
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the ground turkey, minced or finely grated garlic, chopped sun-dried tomatoes, crumbled feta, dried oregano, minced basil, sea salt, and fresh black pepper. Use your hands to work the ingredients together into a uniform mix.
- Preheat a large oven-safe pan, such as cast iron or stainless steel, over medium heat. While the pan is heating, portion the meatball mix into 18 approximately equal meatballs.
- Add the olive oil to the heated pan, being sure to spread it across the pan's whole surface. Transfer the meatballs into the pan. Brown the meatballs on all sides, flipping every two to three minutes. Depending on the size of your pan, you may have to do this in batches.
- Once all the meatballs have been browned, transfer the whole pan to the preheated oven and bake for eight to ten minutes, shaking the pan after five minutes. The meatballs are done when they have an internal temperature of 165°F. Remove from the oven and serve.