Another post to declare my love for all things to do with ground beef, turkey, etc. Huge meatballs filled with bacon, onion, sundried tomatoes, and mushrooms.
- 1 lb of ground turkey, 93/7
- 1/2 onion, diced
- 2 cloves garlic, minced
- 6 oz baby bella mushrooms, chopped
- 6 sundried tomatoes, chopped
- 4 strips of uncured bacon, chopped
- Sea salt
- Black pepper
- Tomato sauce
- Grated Parmesan cheese (optional)
- Preheat oven to 350 degrees (F).
- In a large skillet over medium to high heat, add chopped bacon pieces. Cook for 4-5 minutes. Add onions, garlic, mushrooms, and sundried tomaotoes. Saute for an additional 4-5 minutes. Remove from heat and let cool.
- In a mixing bowl, add ground turkey and cooled ingredients from skillet. Mix well. Note that the mixture will be a little wet, since there are no breadcrumbs in this recipe to soak up the juices (traditional recipe calls for bread crumbs). Once cooked, this will be okay, but the meatball rolling process will be a little messy!
- Using your hands, roll mixture into meatballs (whichever size you’d like). For the purpose of this recipe, I made large meatballs, a little bit smaller than the palm of my hand. Place meatballs onto a baking sheet.
- Bake in oven for 15-20 minutes. When there are about 2-3 minutes left, top each meatball with tomato sauce and a little bit of grated parmesan cheese.
- Remove from oven, let cool for a few minutes, and enjoy – this is fantastic on its own or atop some spaghetti squash.