Sun-dried Tomato & Feta Meatballs

1  lb.		ground turkey
1/4  cup		crumbled feta cheese
1/2  ounce		sundried tomatoes, chopped
1/2  teaspoon		Tbl fresh thyme leaves
1		egg
1/2  teaspoon		garlic powder
2  tablespoons		water
1  teaspoon		olive oil for frying

Tip: Click on the ingredient links to learn the nutritional information for all the Sun-dried Tomato & Feta Meatballs ingredients. The serving size for any ingredient in Sun-dried Tomato & Feta Meatballs may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Combine all of the ingredients (except olive oil) in a medium bowl and mix well. Form 16 one inch meatballs and fry them in olive oil in a large saute pan. Do not crowd the meatballs or they won’t get brown and crisp – you may have to fry them in batches to get the best results. Cook for about 3 – 4 minutes, turn over and cook for an additional 3 – 4 minutes or until golden brown and cooked through. Remove from pan and place on paper towel-lined plate to absorb any extra oil. These can be eaten alone or served with marinara sauce and spaghetti squash for a complete meal.

Read more at http://www.ibreatheimhungry.com/2013/04/sun-dried-tomato-feta-meatballs-low-carb-gluten-free.html#GtcrBWkdQV3rIuXj.99