The mild flavor of turkey creates an ideal canvas for both savory and sweet tapenades.
Tear bread; place in Manual Food Processor. Cover and pump handle until finely chopped. Combine bread crumbs, 1/2 cup (125 mL) of the tapenade, egg and salt in medium Bamboo Fiber Mixing Bowl; mix well using Mix ‘N Scraper®. Add turkey; mix well.
Using slightly mounded Medium Scoop, scoop 20 meatballs directly into Small Ridged Baker in four rows of five each. Cover with Parchment Paper and microwave on HIGH 7-9 minutes or until internal temperature of meatballs reaches 160°F (71°C).
U.S. Nutrients per serving: Calories 110, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 3 g, Fiber 1 g, Protein 10 g
Spinach & Olive Tapenade, Roasted Red Pepper & Sun-Dried Tomato Tapenade, Artichoke Tapenade, Apple & Walnut Tapenade or Apricot & Fig Tapenade can be used in this recipe.
If using Apple & Walnut Tapenade or Apricot & Fig Tapenade, place 1/3 cup (75 mL) apple jelly into (1-cup/250-mL) Prep Bowl; microwave on HIGH 45-60 seconds or until melted. Combine with remaining 1/2 cup (125 mL) tapenade in large Bamboo Fiber Mixing Bowl; toss with cooked meatballs as directed above for a pretty, glazed finish.
U.S. Nutrients per serving (2 appetizers, average of sweet tapenades): Calories 140, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 115 mg, Carbohydrate 15 g, Fiber 1 g, Protein 10 g
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