|2 servings||calories per servings 222||protein serving 19 g||carbs per serving 12 g||total fat per serving 10 g|
Flavorful meatballs are made even better when tossed in a great sauce from Southern Links BBQ and spicy pickles from our friends at Doux South Pickles, two Georgia-based companies. Be sure to serve these with lots of napkins! Order them as part of our Game Day Entertaining Kit by clicking on the "Menu" link above.
|Nutrition Facts||/ Per Serving|
|Total Fat||10 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||12 g|
|Dietary Fiber||1 g|
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.
Grease a heavy baking pan with 2 teaspoons cooking oil.
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.
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.
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.
Remove cooked meatballs from oven and place in reserved mixing bowl. Add Sweet & Tangy Sauce, and toss meatballs to coat in sauce.
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.)
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...