Turkey and rice meatballs with spicy mustard

My latest incarnation of one of my favorite treats, baked turkey meatballs, is complimented by rice instead of bread crumbs, zingy spicy brown mustard, and sweet sundried tomatoes.

You can, of course, make these half pork/half turkey or half pork/half beef. I still think that making them all turkey makes the meatballs very tender and delicate as well as a little more guilty-free for indulging (read: stealing from the fridge at midnight).

Tips: Make the meatballs the size of oversized golf balls, or a bit bigger or smaller – just make sure they are all the same size so that they cook uniformly. You should get about 15 meatballs from this recipe.

Turkey and rice meatballs with spicy mustard

You’ll need:

• 1 lb of minced turkey
• 1/2 cup of cooked medium grain white rice
• 1 white onion, minced
• 1 egg
• 4 T spicy brown mustard + 1/2 T more for topping
• 5 T sundried tomatoes, finely chopped
• salt, pepper
• olive oil

1. Preheat oven to 400F. Drizzle a little bit of olive oil in a baking dish (where you will line up the meatballs snugly).

2. In a bowl, mix together rice, mustard, onion, and sundried tomato. Combine well – the rice will have a saffron-y hue.

3. Fold in minced turkey meat and egg, carefully. Season with salt and pepper.

4. Form meatballs the size of large golfballs and line them up in your baking dish. Whisk together another 1/2 T mustard with a bit of olive oil and sprinkle the mixture on top of the formed meatballs.

5. Bake for about 30 minutes until browned and crispy on top.