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Turkey Breast Meatballs Version with Saltine Crackers, cream Cheese, and Sun-dried Tomato Pesto

Turkey Breast Meatballs
Version with Saltine Crackers, cream Cheese, and Sun-dried Tomato Pesto

Chef's notes

This recipe is reasonably light, has minimal ingredients, quick to prepare and cook.

It uses saltine crackers with unsalted tops instead of heavier bread crumbs.

Moisture is aided with low fat cream cheese and chicken broth and is additionally flavored with parmigiana cheese, sun-dried tomato pesto, and Italian seasonings.

When young, I got the idea of using saltine crackers from a talented Italian cook who used them in her traditional beef meatballs.

intake of intake

I also was surprised to see a picture of crab cakes and a list of other suggestions for using saltines on my box of store brand saltine crackers with unsalted tops.

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Turkey Breast Meatballs Version with Saltine Crackers, cream Cheese, and Sun-dried Tomato Pesto

Ingredients

Ingredients for about 15 meatballs, each about 1 3/4 to 2 inches in diameter:

1 sleeve, 1/4 pound saltines with unsalted tops
1/3 cup grated parmigiana cheese
1 teaspoon garlic salt preferably home style
1 teaspoon dried Italian seasoning or two tablespoons fresh chopped Italian flat parsley
20 oz. ground turkey breast
3 Tablespoons Sun Dried Tomato Pesto, i.e. DI CAPRI Classico
4 oz. low fat cream cheese
chicken broth as needed (about 1/2 cup)
Olive oil for cooking

Instructions

Place crackers, grated parmigiana, and garlic salt in a food processer. Pulse mixture into slightly coarse crumbs (can be done by hand in a plastic storage bag). Place in a large mixing bowl.
Add ground turkey breast, tomato pesto, Italian seasoning or parsley, cream cheese, and about 1/4 cup of chicken broth. Using surgical gloves, mix thoroughly by hand. Add more chicken broth a little at a time until the mixture is moist but can easily be shaped into meatballs.
Place olive oil in a large pot. Form meatballs into balls by hand. Place them in the pan, single layer and cook over medium heat. Rotate to brown all around. Test one of the smallest ones for doneness. Poultry needs to be cooked through but if overcooked, they will dry. Serve immediately.
Note: You can flatten the formed meatballs for ease and to hasten cooking times but reduce heat and cover to prevent the flat sides from burning before cooked through.
Options, you can add olive oil before mixing to add fat to the lean turkey breast. You can also use more sun dried tomato pesto and parmigiana cheese to intensify flavor.

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