LIGHT TURKEY MEATBALLS
Stock the freezer with these healthy basics and, when the mood strikes, try them in our Whole-Wheat Spaghetti and Turkey Meatballs, Turkey-Meatball Salad with Roasted Peppers and Parmesan, or in Mini Barbecue Meatball Sliders.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 20m
Yield Makes 35
Number Of Ingredients 8
Steps:
- Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
- In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
- With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
- To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.
Nutrition Facts : Calories 35 g, Fat 2 g, Protein 4 g
LIGHTENED-UP TURKEY MEATBALLS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 40m
Number Of Ingredients 12
Steps:
- In a medium pan, heat olive oil over medium. Saute onion and mushrooms until onion is translucent and mushrooms are soft, 5 to 7 minutes. Remove from heat and stir in breadcrumbs. Let cool to room temperature; slowly stir in milk.
- In a large pot of salted boiling water, cook pasta according to package instructions; drain and return to pot. Meanwhile, in a large bowl, gently combine breadcrumb mixture with turkey, basil, 2 tablespoons Pecorino, 3 teaspoons salt, and egg white. Form into 30 meatballs.
- In a medium pot, bring the marinara to a simmer. Submerge the meatballs in the sauce and simmer until cooked through, 15 to 20 minutes. Serve over spaghetti, topped with remaining tablespoon Pecorino and basil leaves.
LIGHTENED UP TURKEY MEATBALLS AND SAUCE
This won grand prize in that's Amore contest for Taste of Home's Healthy Cooking magazine. This will appear in the Aug/Sept issue, and there will be a mini write up on me also. This week I received a surprise from the folks at Taste of Home's healthy cooking a complimentary copy of the annual recipes in hardcover. This recipe is on the cover. Basically it is a recipe for meatballs that are lightend up by using ground turkey and baking the meatballs instead of frying. They changed it bc of sodium perimiters to 1 can of tomato sauce, I would never do it that way.
Provided by Jane Whittaker @janenov46
Categories Other Main Dishes
Number Of Ingredients 19
Steps:
- Pre heat oven to 350°
- Combine all meat ball ingredients.
- Line a cookie sheet with aluminum foil (no cleanup).
- Make meatballs as large as you like them I like mine on the small side, about 1 inches around.
- Bakefor 25 to 30 minutes, until browned, turning a few times. They will finish up cooking in the sauce.
- While meatballs are browning, chop all your veggies, and line the slow cooker with a disposable liner.
- Put veggies in the slowcooker and all the rest of the sauce ingredients, stir to combine.
- Add the meatballs and turn cooker on low. Cover and cook for 6 hours.
- Nice served over spaghetti, and with a salad an garlic bread.
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