Savory Turkey Meatballs With Tangy Mustard Dip Food

SAVORY TURKEY MEATBALLS WITH TANGY MUSTARD DIP

Steps:

• Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.
• Place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped; stir into bread mixture. Add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. Cover bowl with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.
• Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.
• Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.
• Mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl; serve alongside meatballs.

SAVORY TURKEY MEATBALLS WITH TANGY MUSTARD DIP

Steps:

• Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.
• Place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped; stir into bread mixture. Add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. Cover bowl with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.
• Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.
• Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.
• Mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl; serve alongside meatballs.

SAVORY TURKEY MEATBALLS WITH TANGY MUSTARD DIP

Steps:

• Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.
• Place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped; stir into bread mixture. Add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. Cover bowl with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.
• Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.
• Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.
• Mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl; serve alongside meatballs.

TURKEY MEATBALLS AND SAUCE

Steps:

• In a large bowl, combine the egg substitute, bread crumbs, onion, pepper and seasoning blend. Crumble turkey over mixture and mix well. Shape into 1-in. balls; place on a rack coated with cooking spray in a shallow baking pan. Bake at 400° for 15 minutes or until no longer pink., Meanwhile, in a 4- or 5-qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours. Cook spaghetti according to package directions; serve with meatballs and sauce.

SAVORY TURKEY MEATBALLS WITH TANGY MUSTARD DIP

Steps:

• Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.
• Place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped; stir into bread mixture. Add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. Cover bowl with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.
• Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.
• Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.
• Mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl; serve alongside meatballs.