Friday, February 1, 2013

Cheesy Sun-dried Tomato Meatball Poppers

Game day or Valentine's Day these are an impressive appetizer!  Cheesy Sun-dried Tomato Turkey Meatball Poppers are packed with Italian flavors, cheesy and moist meatballs loaded with sun-dried tomatoes, and tasty fresh herbs and spices.

Surprisingly, out of all the poppers that I have created, these are Chad's favorite.  He said they are the most moist and flavorful.  I say that is surprising, because if you have been reading us for a while you know that Chad is not an Italian food lover.  He likes it sometimes, seems to just tolerate it other time.  Also, he does NOT think that EVERYTHING should have garlic on it.  Shocking!  I know.

Seriously...  soup, salad, sandwich...  garlic is good everywhere (well maybe not pancakes).  hahaha

I guess... had it occurred to me, I would have interviewed him better before dating him.  I mean what kind of Italian hooks up with a guy who doesn't live for garlic???  It must be love!!!

Dinner's Ready!

With love from our Kitchen Table to yours.  XOXO

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Be sure to check out all of our meatball recipes HERE.

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Green Chile and Cheese Sausage Poppers are perfectly flavored and pop-able for EVERY occasion.

Sweet and Sour Meatball Poppers - perfect for every party or any dinner. So good, you can't stop poppin' 'em! Simple and delicious.

Cheesy Sun-dried Tomato Turkey Meatball Poppers
makes approximately 50 (1 tablespoon) poppers

1 lb lean ground turkey
2 tablespoons minced sun-dried tomatoes (about 4 halves packed in olive oil)
4 wedges Laughing Cow Cheese, Garlic and Herb
½ cup Italian bread crumbs
¼ cup shredded Parmesan cheese
4 garlic cloves, pressed or minced
1 tablespoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh basil
2 tablespoons tomato sauce
2 egg whites

Optional:  8 ounces mozzarella cheese, cut into cubes
                 Fresh basil leaves  
                 Grape tomatoes

Preheat oven to 350°F.  Prepare baking sheet with parchment paper.

In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.    Using a 1 tablespoon scoop, scoop out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.  TIP:  If you lightly wet your hands the meatballs will form better and crack less.  Bake for 20-22 minutes until lightly browned and cooked through.

Serve and enjoy!

Optional note:  If you wish to serve them as shown; layer mozzarella, basil and tomatoes on a skewer and refrigerate until ready to use.  Add hot meatballs and serve.

Click here for a printable version of this recipe - The Slow Roasted


  1. With the basil, tomato and cheese, they are like Margherita poppers. Love these.

  2. Hi, what is Laughing Cow Cheese? Sorry I'm in the sourthern hemisphere so will be looking to subsitute. Thanks!

    1. It is a creamy low calorie cheese. You could substitute any creamy cheese. Cream cheese would be perfect.

      Hope that helps!



  3. Sounds delicious! What is the dipping sauce on the side?

    1. I used a balsamic vinaigrette. Fabulous!


      XO Donna

  4. I was just wondering, we are not big fans of ground turkey in my house, would lean ground beef work for this recipe?

    1. Ground beef would be lovely., Enjoy and let us know how it goes.


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