Thursday, February 26, 2009
Light Turkey Meatballs
3 slices whole-wheat sandwich bread
1/4 cup whole milk
1-1/2 lbs. ground turkey (93% lean, dark meat)
3 scallions, chopped
2 garlic cloves, minced
2 Tbsp. chopped fresh parsley
1 large egg
salt & pepper
Place bread in a 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 tsp. salt, 1/2 tsp. pepper, and breadcrumb mixture. Mix gently with a fork.
I use a cookie scoop to form meatballs & then place on a parchment lined baking sheet. To freeze, place baking sheet with meatballs in the freezer & freeze for 1 hour to set their shape. Transfer meatballs to an air tight container or a ziploc bag & store in freezer for up to 3 months.
I doubled this recipe & it made enough for 4 meals of spaghetti & meatballs. Now I have a big batch of meatballs in the freezer just ready to be pulled out for an easy, quick dinner later.
To cook, heat meatballs in a skillet until browned, 5-7 minutes. Add a jar of spaghetti sauce & cook until heated through, 5 minutes. Serve over cooked spaghetti noodles.