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With a store-bought sauce, this dish is a cinch to put together. You bake the meatballs first (no dirty pots!) and then reheat them in the sauce, which you customize to your liking. Served on a decorative toothpick, it looks really pretty too.
1 pound (1/2 kilogram) ground turkey, meat, chicken, or a combination
1/3 cup Gefen Bread Crumbs
1 large egg
1 teaspoon Haddar Dijon Mustard
1/2 – 1 teaspoon brown sugar
Gefen Garlic Powder, to taste
1/2 teaspoon dried onion flakes
salt, to taste
paprika and hot paprika, to taste
1 cube Dorot Gardens Frozen Parsley
2 cups Gefen Marinara Sauce
scallion, for garnish (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Combine all the meatball ingredients in a large bowl, mixing together well.
Line a baking sheet with Gefen Parchment Paper. Prepare a bowl with water to dip your hands into every now and then so the meat mixture doesn’t stick to your hands.
Form meat mixture into small balls and place them on the baking sheet.
Slide into the oven and bake for 15 minutes.
Yields 36 mini meatballs.
Place meatballs in a disposable pan. Add marinara sauce to cover.
Place covered pan in an oven preheated to 350 degrees Fahrenheit (180 degrees Celsius) to heat through for about 10 minutes.
Stick a decorative toothpick in each and serve in mini plates with some sauce. You can thread some scallion pieces onto the toothpicks for color.
Photography: Moshe Wulliger. Food and Prop Styling: Renee Muller.
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