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  • A minimum order of $45 is needed for delivery.

About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Ground Turkey

    Ground Turkey

  • Panko

    Panko

  • Parmesan Cheese

    Parmesan Cheese

  • Southern Links BBQ Sweet & Tangy Sauce

    Southern Links BBQ Sweet & Tangy Sauce

  • Doux South Angry Cukes

    Doux South Angry Cukes

METHOD

1
Heat oven to 450° F. In a small bowl, mix together flax meal, 1/2 teaspoon PeachDish Salt, 2 tablespoons water and mustard. Let stand at least 5 minutes.
2
Grease a heavy baking pan with 2 teaspoons cooking oil.
3
Open ground turkey package, and drain and discard any excess liquid. Transfer meat to a mixing bowl. Add bread crumbs, Parmesan and mustard mixture. Mix to thoroughly combine.
4
Wet your hands to prevent the meatball mixture from sticking to them, and divide mixture into 16 evenly sized pieces (most easily done by dividing in half, then dividing each half equally again, then each portion again two more times). Rinse and wet hands again, then roll each into a ball, transferring them to greased baking pan as you go.
5
Roast in oven 8 minutes. Turn each meatball over, and roast until cooked through (juices should run clear, and the internal temperature should read 165° F when measured with a fast-read cooking thermometer), 5-7 minutes more. While meatballs roast, thoroughly wash and dry mixing bowl. Arrange 16 slices angry cukes on a serving platter.
6
Remove cooked meatballs from oven and place in reserved mixing bowl. Add Sweet & Tangy Sauce, and toss meatballs to coat in sauce.
7
Place 1 hot meatball on each pickle slice, and skewer through both with 1 of the appetizer picks included in your kit. (The extra pickle slices make for great snacking, too.)
8
Enjoy!