From December/January 2014 issue
Makes 32 meatballs


  • 1½ lb ground chicken or turkey
  • 1 large egg, lightly beaten
  • 1 TBSP Dijon mustard
  • 2 TBSP finely chopped parsley
  • 2 TBSP poultry seasoning
  • ¾ tsp sea salt
  • ½ tsp black pepper


  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all the ingredients, using your hands to mix well. Divide the meat mixture into quarters. Divide each quarter in half, yielding 8 pieces. Form 4 meatballs

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