Admittedly, these pictures aren’t that great. But the recipe is super easy and I haven’t done one of these in a while. So, here we are.
Preheat over to 385 degrees.
- 1 pound of ground turkey
- half of a yellow onion
- 4 garlic gloves (I’m Italian – I can’t help it)
- 3 tablespoons of olive oil
- salt / pepper
- 1 egg
- Italian seasoning
- 1 cup of baby carrots - chopped
- BBQ sauce
Begin by sautéing the onions and the garlic. Add salt and pepper. I zest my garlic. Always – it sort of melts into the oil which is important to me. A microplane is a girl’s best friend. Truly. Every dinner I’m zesting something.
Add the parsley, paprika and carrots (and another layer of salt and pepper) – work until brown.
Once cooked through, throw in a large bowl with your egg, turkey meat, and breadcrumbs. I add a little and then mix. If it seems too moist… I add a little more. I think I put about 1.5 cups, but start with 1 and see where you are. Throw in 2 tablespoons of BBQ sauce. Mix through.
Spray a muffin tin and spoon in mixture.
Top with BBQ sauce and cook for 55 minutes.
I roasted brussel sprouts too – forgot to take a final picture of them cooked though. I LOVE brussel sprouts – so I just gobbled them right up. Sorry.
TADA! Trust me – they taste better than they look. I was in a rush so I didn’t plate them properly. If they seem too wet for you, put them back in the oven for another 15 minutes.
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