Lovely turkey meatballs - healthy and hearty!
1. Put all ingredients in a bowl and mix good with hands, squishing through fingers until it is all incorporated. Wash hands well before of course!
2. Ball up into meatballs and set aside on plate
3. Heat olive oil in a large enough skillet to hold all meatballs made - on med heat. I have used a stainless skillet (without nonstick surface) so it browns better.
4. When oil good and hot, start putting meatballs in pan. Cook them on med/med high until brown on first side, then turn down heat to low to cook longer without burning. Then rotate meatballs to uncrowded side, turn up heat to brown, then turn back down to low to cook longer.
5. Keep browning and rotating until there are enough crispy brown edges - continue adding olive oil to pan as you go. More oil will help get crispy edges to meatballs.
Top pasta and red sauce with these delicious meatballs and enjoy! Don't forget to top it all off with freshly graded parmesan!!!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 34 | ||
Calories from Fat: 13 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.4mg | 1 % | |
Sodium 203.9mg | 7 % | |
Potassium 70.3mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.1g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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