Herbed Meatballs with Hot Tomato Dipping Sauce
MEATBALL
• 1/2 cup Green bell pepper, chopped
• 1/3 cup Parsley, chopped
• 3 Tbsp Dill pickle relish
• 2 Egg whites
• 1 tsp Basil, dried
• 1 tsp Oregano, dried
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 16 oz Butterball Fresh Ground Turkey
• 1/4 cup Oats
• 1 Tbsp Olive oil
HOT TOMATO DIPPING SAUCE
• 1/2 cup Vegetable broth or water
• 1/2 cup Tomato, chopped
• 2 Tbsp Tomato paste, reduced-sodium
• 1 tsp Italian seasoning
• Hot pepper sauce, optional
Directions
MEATBALLS
- Place bell pepper, parsley, relish, egg whites, basil, oregano, salt and black pepper in food processor. Pulse until bell pepper is finely minced. Add turkey and oats, pulse 2 or 3 times or until just mixed. Chill mixture 15 minutes.
- Preheat oven to 325°F. Shape mixture by tablespoonfuls into egg-shaped meatballs.
- Heat olive oil in nonstick skillet over medium heat. Brown meatballs on all sides. Place on nonstick baking sheet.
- Bake 10 to 15 minutes or until no longer pink and center of meatballs reaches 165°F as measured with meat thermometer.
DIPPING SAUCE
- While meatballs are baking, mix broth or water, chopped tomato, tomato paste, Italian seasoning and hot sauce until well blended.
SERVE
- Serve warm meatballs with dipping sauce.
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