Page 51 - #MyMustard Recipe Book
P. 51

2 garlic cloves
4 cup (60 mL) sliced almonds, toasted grated zest and juice of half a lemon pinch salt and pepper
1 cup (250 mL) packed fresh basil leaves 3 cup (75 mL) canola oil
4 cup (60 mL) grated Parmesan cheese 1 tsp (5 mL) whole grain Dijon mustard
1 lb (500 g) ground turkey
1 cup (250 mL) Panko breadcrumbs
3 cup (75 mL) pesto (from above recipe) 3 cup (75 mL) grated Parmesan cheese 4 cup (60 mL) minced onion
1 garlic clove, minced
1 tsp (5 mL) dry mustard powder
2 large eggs, lightly beaten
1 (4 oz/130 g) container baby bocconcini
cheese, about 14-16 pieces
2 Tbsp (30 mL) extra virgin olive oil, for
1 tsp (5 mL) yellow mustard seeds, for
To make the pesto sauce:
1. Combine the garlic, almonds, lemon zest and juice, salt and pepper in a food processor or blender and process until smooth.
2. Add the basil, canola oil, Parmesan cheese, mustard and 1-2 Tbsp (15 - 30 mL) of water and blend until smooth.
3. Season to taste with salt and pepper.
To make the meatballs:
1. 2.
3. 4.
5. 6.
Combine the turkey, breadcrumbs, pesto, Parmesan, onion, garlic, mustard powder and eggs. Gently stir together to combine.
Shape the mixture into 1w -inch (4.5 cm) balls and stuff a piece of baby bocconcini inside. Cover with the meat to seal. Place the stuffed meatballs on a parchment lined baking sheet.
Preheat the oven to 375°F (190°C).
Drizzle the meatballs with the olive oil and bake for about 30 minutes, flipping them over halfway through. Serve hot, with the remaining pesto sauce and garnish with the mustard seeds on top of each meatball.
Serve alongside your favourite cooked pasta and tomato sauce, or rice, quinoa or lentils. Stick a toothpick in each and serve as an appetizer.
Makes 14-16 meatballs (7-8 as an appetizer, 4 as a main course)
Can use ground chicken instead of turkey.
Can cube mozzarella instead of using the baby bocconcini.
Nazima Qureshi @NutritionbyNaz
I have been using #MyMustard seeds in so many recipes recently! #MustardisaMust in my pantry!
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