Produce Sale is an ongoing series. What happens is I go to the grocery store or the farmer’s market and find vegetables or fruit that are on sale or super cheap and regardless of whether I have ever cooked with it before, I buy it and find a recipe for it.
Remember how I bought all those habanero peppers? I used one to make Caribbean Chicken Breasts. I still have a few.
I decided to make meatballs. I really like meatballs and they make a big batch, so I have food for a few days. Normally, I put red pepper flakes in these meatballs, but this time I used one of those habanero peppers.
It was not too spicy. In fact, I think it is spicier with the red pepper flakes. I really enjoyed this meal. The Alfredo sauce is just a store bought sauce. I will have to work on that one of these days, but for now I am very happy with heating sauce up for a bit and then presto lunch. 🙂
Cheesy Turkey Meatballs
- 1 pound ground turkey
- 2 eggs, lightly beaten
- 1/4 cup cream cheese
- 1 clove garlic, minced
- 1/4 cup Parmesan cheese
- 1 tbsp dry bread crumbs
- 1 habanero pepper, chopped
- 1 tablespoon Italian seasoning
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
1. Preheat an oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
2. Combine the turkey, eggs, cream cheese, garlic, Parmesan cheese, bread crumbs, pepper, Italian seasonings, vegetable oil, salt and pepper in a large bowl; mix well. Form into 20 meatballs, about 1 tablespoon scoops. Place on prepared pan.
3. Bake in the center of the oven until juices run clear, 17-18 minutes. An instant read thermometer should read at least 165 degrees F.