Greek turkey meatballs

Ok, don’t freak out, but I went and put cinnamon in your meatballs. You’re gonna like it, I promise. Even better, I just gave you a meatball recipe you can change into burgers and wow everyone at the next cook out. You’re welcome.

All kidding aside, this is an easy meal to throw together. It’s fresh and simple. And simple is what I need these days. Bonus points, no special equipment required. Since my kitchen now consists of paper plates, one cookie sheet, one mixing bowl, one knife, plastic utensils, two wine glasses, and two regular cups, it’s a good thing this comes together simply.

When it comes to chopping up teeny, tiny capers, the idea was no one wants a big ol’ bite of capers in the meatball. What you’re looking for is all the flavors to meld together. So grab your tablespoon of capers, smoosh ‘em, and roughly chop.

This will likely be the last regular post for a couple of weeks. Stay tuned for pictures, but closing is next week, and the big move happens Saturday and Sunday. The journey is just beginning!

1 lb ground turkey
½ cup onion, finely chopped
½ cup breadcrumbs
1 egg
¾ cup crumbled feta cheese
¼ cup sundried tomatoes
1 Tbsp roughly chopped capers (you could also substitute chopped kalamata olives)
1 ½ Tbsp chopped fresh oregano
½ Tbsp cinnamon

Place all ingredients into one big bowl. Don’t be squeamish, get in there with your hands and mix it all up. Form into small balls for appetizers, bigger if that’s your game.

Bake at 350 for 25 minutes. Makes 32 appetizer sized meatballs.

Let cool just enough to handle. For appetizers, slice cucumber and place meatball on top, securing with a toothpick.

For a meatball sandwich, chop cucumber roughly, smear pita with hummus, and place 3 – 4 meatballs in each pita.

Enjoy!

Tagged: appetizers, cinammon, Greek, ground turkey, meatballs, Mediterranean