Tuesday, December 2, 2014

Antipasto Meatballs

It's December! Where has this year gone!? I hope you all had wonderful Thanksgiving celebrations last week. Now, we head into one of the best times of year -- Holiday Party Snack Food Season. I'm heading to celebrate with my beloved book club girls this evening with snacks in hand (recipe to come!) but also wanted to share this meatball recipe I whipped up a week or two ago for dinner. I know they would be absolutely smashing at a holiday fĂȘte, especially if you roll them out very small.

- one pound ground turkey (I like 93%/7%)
- one large egg
- 1 12-14 oz jar marinated artichoke hearts, drained and finely chopped
- 6 (or more!) sundried tomatoes, finely chopped
- 6 - 10 pitted cured black olives (kalamata would also be delicious)
- unseasoned breadcrumbs

I mixed all of the ingredients together and, as is my way, I could not tell you the amount of breadcrumbs. Its always something I eyeball and determine "ready" based on look and feel. I will try to be better about this in the future!

I tried searing a few in a pan before baking them through, but they started to fall apart when I attempted to turn or move them. I'd encourage you to entirely skip searing them and simply throw them into a 350 oven and bake until fully cooked.

I served them over risotto with about a pound of arugula wilted in at the end. The creamy risotto and the bitter arugula were perfect counterbalances to the bright, briny flavors in the meatballs. I ate some leftovers the next day and added some crumbled feta and a drizzle of balsamic vinegar - it was even better with those sweet and tangy additions. Were I to make these as an appetizer, I'd certainly look to a balsamic vinegar-inspired sauce or reduction to go with them. Enjoy!


  1. These sound so good! Love anything with artichokes!

  2. You had me at sundried tomatoes, but the addition of kalamata olives would truly put it over the top for me! YUM!


You can be sweet or spicy, but no sour grapes.