Leftover Thanksgiving dressing gets a makeover in the form of mini nests for a decadent baked egg. Crispy on the edges, moist and savory in the middle, and topped off with a creamy egg yolk. Leftovers never looked so good.
Simple to make, comprised of the most humble ingredients, but full of beautiful nostalgic Thanksgiving flavors. Slightly sweet, fragrant, crispy on the outside, and moist on the inside. I will definitely be making these again!
I kept the flavors simple here, and *confession* this may be the only savory dish I have made in years that had no garlic OR onion. I often find myself thinking: “You know what would make this better? Garlic!” But not this time. The subtle sweet potato and sage flavors just couldn’t compete. Against all of my instincts – I put down the garlic press. I stepped away from the onions. It was hard folks. I love me some garlic. I digress. Back to the recipe.
These are a healthy treat at only 200 cals for 7 small meatballs. The fat content is kept quite low by baking instead of frying, and bonus – no pesky oil spots to clean! I spritzed the top of each meatball with my favorite cooking spray and it acted as a “faux-fry” in my oven. The finished product was a glistening, crispy meatball that could have passed for pan fried any day.
I served these with a spinach and apple salad, and some home made biscuits. Yum!