Emily Madden with H-E-B Cooking Connection shares a recipe.
The recipe is as follows:
1 lb ground turkey
1/2 cup chopped parsley
1/4 cup grated yellow onion
1/2 cup crumbled fete cheese
2 tsp Adams Reserve Umami Bomb seasoning
1/4 cup bread crumbs
2-3 Tbsp water or chicken broth
1 jar Cookwell & Company Veracruz Sauce
* In a small bowl combine bread crumbs and enough water to form a thick paste.
* In a large bowl combine turkey, eggs, feta, parsley, onion, bread crumb paste, and seasoning. Mix with your hands until everything is well incorporated. Form into 2 ounce balls.
* Heat skillet over medium heat. Add in a few tablespoons of oil. Once oil is hot add meatballs to the pan. Cook for about 2 minutes per side, lightly browning the outside. Once all sides are brown, pour Veracruz over the top and cover. Cook for 5 minutes. Internal temperature of meatballs should be 165°. If below this temp, cover and continue to cook until 165° is reached. Size of meatball will determine exact cook time.