Wednesday, July 10, 2013

Italian Turkey Meatballs

If you are looking for a lower calorie and still fantastic tasting meatball then give this recipe a try. Ground beef? Who needs it when you can jazz up some extra lean ground turkey and save a few million calories :)
These meatballs are so flavor packed that you won't even miss the extra grease.
And in my personal opinion if your meatballs are good, then you don't have to go completely extravagant on your sauce. These meatballs are great in spaghetti, as subs, in a soup, or plain! I've tried them all three ways and they are simply fantastic. Give them a try and let me know what you think!

20 oz (1.3 lb) ground turkey breast 99% lean
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup Reggiano Parmigiano cheese, grated
1/4 cup parsley, finely chopped
1 egg
1 large clove garlic, crushed
1 tsp kosher salt + fresh pepper

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using your (clean) hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (1/8th cup each).

*Now depending on how you are going to serve them is how you will cook them.*
~For spaghetti, I personally recommend making a sauce from scratch as it will help the meatballs soak up GREAT flavor instead of just okay jarred flavor, but whatever works. Just add the meatballs to the sauce and let it cook for about 20 minutes, check to make sure the meatballs are done.
~ For subs or appetizers, place meatballs on foil lined pan under the broiler oven for 7-10 minutes until brown all the way around. You could do this as well for if they are going in a sauce, but take them out a little early so they can finish cooking in the sauce.

*These also freeze great! Make them the same way and then put under the broiler for 5-7 minutes. You don't want to cook them all the way through. Then let the meatballs cool a little and put the whole try in your freezer. Let the meatballs freeze and then pull them off the tray and store them however you like, whether in a ziplock baggie or freezerware. The reason you freeze them on the try first is to prevent them from sticking together. When your ready to use simply let them thaw out and finish cooking them in sauce!

**Randi's Side Notes**
~ Mix all your ingredients together without overmixing. The more you mix it, the harder it is for the meatballs to stay together. So make your mixing"s" count!
~ I like to use a cookie dough scoop to make the same size every time!
~ You could use ground beef in this recipe if you need to or prefer using it.
This recipe came from my always favorite SkinnyTaste. It is one of her older recipes that make me happy every time I make them. She also has a great recipe for a homemade marinara sauce. So check out her page if you want to give it a try!
~ These are great to use in pasta and to make meatball subs.

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