I love looking at cookbooks and food magazines. They always inspire me to try my own twist on the recipes and create a version more suited to my family’s tastes. One of my favorites is Food Network Magazine, as they always have tons of recipes and every month they include a bonus booklet with 50 different varieties of a food item. In the 50 meatballs booklet, I found a recipe for Tuscan meatballs that I tweaked to make my own.
I make things with ground turkey a lot–at least two times a month or more. However, using the same recipe over and over gets boring. These meatballs with sun dried tomatoes, feta cheese and Italian seasoning are mild enough to please my picky sons while offering a lot of flavor for the adults. I make them gluten free by using gluten free crackers, but you could use panko instead. I find that burgers and meatballs are more moist by using a flax egg instead of real eggs as a binder. If that is too weird for you, go ahead and use an egg! I usually avoid dairy, but couldn’t resist adding feta cheese. They add a nice tang to the meatball.