Touchdown Turkey Pesto Party Pops with Hail Mary Horseradish Dipping Sauce
1 pound ground turkey
1/3 pound mild Italian bulk sausage
2/3 cup Italian seasoned croutons, crushed
1/4 cup pesto
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1 tablespoon cooking oil
1 cup Ocean Spray® Jellied Cranberry Sauce
2 ounces goat cheese, softened
2 tablespoons sour cream
2 tablespoons prepared grated horseradish
Salt & pepper, to taste
Fresh parsley, garnish
Preheat oven or grill to 400 degrees. Combine the turkey, sausage, croutons, pesto, egg and 1/2 teaspoon each: salt and pepper in a large bowl.
Grease a large baking sheet with 1 Tablespoon oil. Shape turkey mixture into uniform meatballs and lay side by side on baking sheet. Bake for 12-14 minutes or until cooked through.
Meanwhile, prepare Hail Mary Horseradish Dipping Sauce by placing Cranberry Sauce, goat cheese, sour cream and horseradish in a blender or food processor and pulse until well combined. Season to taste with salt and pepper.
Sprinkle with parsley to garnish. Poke meatballs with lollipop sticks and place in a transportable container to take to the tailgate party along with the dipping sauce.
2012 Tailgating Recipe Contest Winner
Per Serving: Cal. 113 (14% DV), Fat Cal. 165, Pro. 14 g (27% DV), Carb. 14 g (5% DV), Fat 18 g (28% DV), Chol. 67 mg (22% DV), Sod. 451 mg (19% DV), Vit. A 39 RE (3% DV), Vit C 3 mg (4% DV), Vit. E 0 mg (1% DV), Calcium 31 mg (3% DV), Iron 1 mg (5% DV), Folate 10 Ug (2% DV), Zinc 2 mg (10% DV), Pot. 164 mg (5% DV), Dietary Exchange: Starch 1, Meat 2, Fat 2