This might not be the best picture to show what my completed meatballs and sauce looked like, but I wasn’t pleased with the pictures I took of the complete dish. Instead you get to see cooking meatballs. I really liked the meatballs. The addition of the sun-dried tomatoes was so good. Matt didn’t like them as much as some of the meatballs I’ve made in the past because he said they were too moist. It was probably because of the sun-dried tomatoes, but whatever. I liked them. He isn’t really always one to judge, because he likes it when I overcook things.
I served these meatballs over pasta with garlic bread. It was a carbalicious, delicious meal.
Turkey and Sun-Dried Tomato Meatballs
4 pieces of sun-dried tomato, patted dry
2 garlic cloves
1/2 anaheim pepper, cut into two pieces
salt and pepper, to taste
1/4 cup breadcrumbs
1 lb ground turkey
1 egg, lightly beaten
1 tbsp skim milk
1/4 cup all-purpose flour, for dusting
1 (14 1/2 oz) can whole tomatoes
1/2 tsp dried oregano
2 tbsp olive oil
1. In a food processor, pulse together the sun-dried tomato, 1 garlic clove, one piece of the pepper, and salt and pepper to taste. Pulse until everything is finely chopped. Add in the breadcrumbs and pulse more to combine. Remove the mixture to a large bowl.
2. Stir in the chicken, egg, and milk into the breadcrumb mixture with your hands. Roll balls out of the mixture into balls 1 1/2 tbsp big. Roll the meatballs into flour and tap off any excess.
3. Heat the olive oil in a cast iron skillet. Add the meatballs and cook for 6 minutes, turning halfway through. Remove and place on a plate.
4. Wipe the food processor clean. Add the other garlic clove, can of tomatoes, the other half of the pepper, and oregano. Pulse together until well combined. Pour the sauce into the skillet and simmer for 2 minutes.
5. Return the meatballs to the skillet with the sauce and simmer, turning halfway through, for 2 minutes or until cooked all the way through.