Last night, I picked up ground turkey from the gourmet market on my corner and I couldn’t resist creating a tasty dinner with it…I debated a turkey loaf, turkey mini loaves and turkey balls.  Well, the balls won out and they were amazing.

I crushed a handful of gluten-free pretzels for a unique texture to these balls…I also opted for a touch of sweetness by incorporating the sherry, agave nectar, stevia and dried cranberries.  These turkey balls were a perfect dinner served atop a bed of sauteed vegetables and Greek yogurt dipping sauce.  The best part?  I made just enough to bring the leftovers for my lunch tomorrow…

My philosophy: Cook once, eat twice…can’t beat it!

Ingredients

• 2 lbs. lean ground turkey
• 1 cup tomato paste
• 1 cup cooking sherry
• 1/2 cup fresh basil, finely chopped
• 1/2 cup fresh mushrooms, finely chopped
• 1 Tbsp. agave nectar
• 1 Eggland’s Best egg white
• 2 Tbsp. dried cranberries, finely chopped
• 1/4 cup gluten-free pretzel crumbs, mashed
• 1/4 tsp. stevia
• 1 tsp. cinnamon
• Sea salt and pepper, to taste
• Organic tomato sauce
• Nutritional yeast

Directions

• Pre-heat oven to 350 degrees.
• In a large bowl, combine all of the above ingredients.  Mix well using hands.
• Form into ball shapes and place onto a parchment paper lined baking sheet.
• Bake fin the oven or 30 minutes or until browned and completely cooked.
• Serve with organic tomato sauce and sprinkle with nutritional yeast.
• Enjoy!

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Recipes for Rudi’s Organic