I never pegged myself as a “meatball lover.” I ate–rather, tolerated–meatballs growing up, but never really craved them. Well, everything changed once I saw a lean turkey meatball recipe in a magazine ad, and decided to shake things up in the Tuculescu house. The recipe below is based on a tomato sauce ad, but has undergone a bit of a makeover to get it just right. My husband loves these meatballs, I love these meatballs, and now my almost-1-year-old loves these meatballs!
The recipe is pretty lean (you can always adjust to make it leaner) and goes well with pasta and sauce, or a with heaping pile of steamed veggies and sauce!
Lean & ‘Licious Turkey Meatballs
1/3 cup water
2 large egg whites
1/3 cup freshly grated parmesan cheese
1/3 cup shredded light mozzarella cheese
1 1/2 cup bread crumbs (about 3 slices of whole wheat/whole grain bread)
1 lb. lean ground turkey
1 tbs. grated white onion
2 tbs. chopped parsley
2 minced garlic cloves
salt and pepper to taste
Let’s Do This!
1. Preheat oven to 425 degrees, and line a jellyroll pan with foil that is lightly greased with cooking spray (I prefer olive oil-flavored spray)
2. In a large mixing bowl, combine water and bread crumbs–tossing by hand until mixed evenly. Add turkey, and remaining ingredients to mixture, continuing to toss by hand until well-blended.
3. Roll mixture into meatballs–whatever size desired. I prefer 2-3 inch meatballs.
4. Arrange the meatballs on the jellyroll pan, and bake until thoroughly cooked–15-20 mins. Keep in mind, if you create larger meatballs, they may need to sit a bit longer in the oven.