Game day or Valentine's Day these are an impressive appetizer! Cheesy Sun-dried Tomato Turkey Meatball Poppers are packed with Italian flavors, cheesy and moist meatballs loaded with sun-dried tomatoes, and tasty fresh herbs and spices.
Surprisingly, out of all the poppers that I have created, these are Chad's favorite. He said they are the most moist and flavorful. I say that is surprising, because if you have been reading us for a while you know that Chad is not an Italian food lover. He likes it sometimes, seems to just tolerate it other time. Also, he does NOT think that EVERYTHING should have garlic on it. Shocking! I know.
Seriously... soup, salad, sandwich... garlic is good everywhere (well maybe not pancakes). hahaha
I guess... had it occurred to me, I would have interviewed him better before dating him. I mean what kind of Italian hooks up with a guy who doesn't live for garlic??? It must be love!!! ❤❤❤
It is, and you will LOVE these poppers. Happy Super Bowl and Happy Valentines Day!
With love from our Kitchen Table to yours.
XOXO
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Keep scrolling to see our favorite meatball poppers, perfect for your game day party or any day. Click on the picture or the link to open in a new window.
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Sweet and Sour Meatball Poppers - perfect for every party or any dinner. So good, you can't stop poppin' 'em! Simple and delicious.Cheesy Sun-driedTomato TurkeyMeatball Poppersmakes approximately 50(1 tablespoon) poppers
1 lb lean ground turkey2 tablespoons minced sun-dried tomatoes (about 4 halvespacked in olive oil)4 wedges Laughing Cow Cheese, Garlic and Herb½ cup Italian bread crumbs¼ cup shredded Parmesan cheese4 garlic cloves, pressed or minced1 tablespoon Italian seasoning1 teaspoon kosher salt½ teaspoon black pepper2 tablespoons chopped Italian parsley2 tablespoons chopped fresh basil2 tablespoons tomato sauce2 egg whites
Optional: 8 ouncesmozzarella cheese, cut into cubes Freshbasil leaves Grape tomatoes Skewers
Preheat oven to 350°F. Prepare baking sheet with parchment paper.
In a large mixing bowl, combine all ingredients. Mix well,do not over mix or you will have tough meatballs. Using a 1tablespoon scoop, scoop out meat and place on baking sheet. After allmeatballs have been scooped onto tray, roll into balls. TIP: If youlightly wet your hands the meatballs will form better and crack less. Bake for 20-22 minutes until lightly browned and cooked through.
Serve and enjoy!
Optional note: If youwish to serve them as shown; layer mozzarella, basil and tomatoes on a skewerand refrigerate until ready to use. Add hotmeatballs and serve.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
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