Meatballs are the ultimate winter food.
Too bad it’s normally more like spring by now!
With the weather still cold, I prepped a big batch of balls this week. Rather than going the traditional route, I opted for a mustard-laced turkey version.
These Dijon and thyme balls were full of flavor. Because I baked them, they were light enough not to put me to sleep after lunch.
Thyme is a herb that I love but rarely think to use. It retains a fresh flavor even after cooking. It’s pungent but not offensively so. With the spiciness of Dijon, it made for the perfect turkey meatball mix.
Recipe at the bottom of this post….
