Skinny Italian Turkey Meatballs
|20 ouncesGround turkey|
|1/4 cupBread crumbs|
|1/4 cupParmesan cheese; grated|
|1/4 cupFresh Italian parsley; finely chopped|
|1 cloveGarlic; crushed|
|1 teaspoonKosher Salt|
|1 teaspoonGround black pepper|
|2 teaspoonsOlive oil|
|2 28 ounce canscrushed tomatoes|
|1/2 smallOnion; diced|
|1 Bay leaf|
|1 teaspoonDried oregano|
|1/4 cupBasil fresh; chopped|
|Salt and pepper; to taste|
Skinny Italian Turkey Meatballs Preparation
In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer.
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).
Add the meatballs to the sauce and cook about 20 minutes. Serve over pasta or on whole wheat Italian bread for a meatball hero.
It is best to make these meatballs small so they hold together. These little meatballs make a great appetizer with toothpicks inserted, or have them for lunch with good Italian bread, or dinner over pasta.
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