Greek Turkey Meatballs
cup (65 g)
a red onion, chopped
cup (70 g)
sun dried tomatoes, chopped and rinsed
cup (35 g)
kalamata olives, chopped
Preheat oven to 350ºF. Line a baking sheet with nonstick foil.
Stir together all of the ingredients in a large bowl until thoroughly mixed. Scoop out heaping tablespoon sized portions of dough and roll them into balls. Place meatballs on prepared baking sheet.
Bake meatballs for 15-17 minutes until no longer pink. Serve over pasta, rice, as an appetizer, or any other way you like! Store leftovers in an airtight container in the fridge.
*I use Cavender’s Salt Free Greek Seasoning