Mmm mmm healthy meatballs anyone? This lean ground turkey meatballs (93/7 fat free to fat ratio) come to you from a Fitness Magazine “One Recipe, Two Meals” series. That may sound familiar because another favorite recipe I shared with you from that series was the Pomegranate-Glazed Skirt Steak with Roasted Green Beans. I love making these meatballs because they are super easy and versatile. Throw them with sauce atop pasta, or on a sub roll and melt some reduced-fat provolone cheese (as the other meal option Fitness Mag suggests), or even nom on them as a protein-laden snack. So good! I made these recently before Hurricane Sandy hit full force. We literally took our final bite when the power went out. I was happy to have cooked dinner on the earlier side that night. What did everyone make or buy frantically in prep for Sandy?
- 1 large egg, beaten
- 3 tablespoons nonfat milk
- 1/4 cup Italian bread crumbs
- 1/4 cup grated Parmesan
- 1 pound lean ground turkey
- Freshly ground black pepper
- 3 cups prepared marinara sauce
- 1/2 pound whole wheat spaghetti
- Fresh basil, chopped, for garnish (optional)
1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
2. In a medium mixing bowl, combine the egg with the milk, bread crumbs, and Parmesan; mix until well combined. Add the turkey and mix gently to avoid overworking the meat. Season to taste with salt and black pepper. Shape into golf ball-size spheres and place about 1 inch apart on baking sheet.
4. Meanwhile, bring the marinara sauce to a simmer in a large saucepan over medium heat. Once meatballs are done, carefully transfer to marinara and toss to coat; simmer 5 minutes. Reserve 4 meatballs and 1/2 cup sauce for the sliders recipe on the next slide.
5. Cook the pasta according to package directions. Drain and add to sauce, tossing to coat. Garnish with the basil if desired