It’s the party appetizer everyone will go back for. These turkey meatball bites are easy to make in advance, simple to serve and hold up well on the buffet table. This bold and delicious spin on traditional cocktail meatballs uses ground turkey and flavorful pantry staples, including garlic, olives and capers. But the secret to the superior flavor of this puttanesca-inspired meatball appetizer is the creamy, spicy deliciousness of Pacific Foods® Organic Spicy Garden Tomato Soup as the base for the sauce. Serve the meatballs with cocktail picks and crusty bread to soak up the extra sauce.
Thoroughly mix the turkey, bread crumbs, egg, 1/4 cup soup and 1 tablespoon basil in a bowl. Season with salt and pepper. Firmly shape the turkey mixture into 24 (1-inch) meatballs).
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the meatballs and cook for 8 minutes or until browned on all sides. Remove the meatballs from the skillet. Pour off any fat and wipe the skillet clean.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and cook for 4 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute. Stir in the remaining soup, the olives and capers and heat to a boil. Reduce the heat to medium. Cook for 5 minutes. Stir in the vinegar.
Return the meatballs to the skillet. Cook for 6 minutes or until the meatballs are done, stirring occasionally. Sprinkle with the remaining 3 tablespoons basil. Serve the meatballs with sliced baguette and wooden picks for serving.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.