- Prep Time 0:20
- Cook Time 0:16
- Estimated Cost $11.50
- 8 Comments
Subtly sweet fig jam keeps these unique meatballs moist without needing eggs or oil. The earthy fig perfectly complements the turkey, while salty Parmesan makes it impossible to eat just one. Feel free to use store-bought fig jam if you don’t have time to make it at home.
- 1 lb lean ground turkey $3
- 1/2 onion, diced finely $0.50
- 3 cloves garlic, minced Pantry
- 1 small bunch parsley, chopped finely $1
- 3 tbsp fig jam $4
- 3 tbsp grated Parmesan, plus more for garnish $3.50 for 8 oz
- 4 tbsp bread crumbs $2 for 16 oz.
- 1 pinch each salt and pepper Pantry
- 4 cups arugula, rinsed and dried $1.50
- 2 tsp olive oil Pantry
- 2 tsp balsamic vinegar Pantry
- Preheat oven to 400 degrees F. Lightly grease 2 12-cup muffin tins or a broiler pan.
- Use your hands to mix turkey, onion, garlic, parsley, fig jam, Parmesan, bread crumbs, salt and pepper together in a mixing bowl until completely combined. Wet your hands and form the turkey mixture into about 24 balls. Place the balls into the prepared muffin cups or onto the broiler pan and bake for 13-16 minutes, or until fully-cooked and juicy. Allow to cool 5 minutes.
- Dress the arugula with the olive oil and balsamic vinegar. Toss well.
- Serve the meatballs warm, over a bed of arugula, garnished with Parmesan, either on individual plates or on a large platter with toothpicks.
Makes 24 meatballs.