There are so many uses for these Turkey Meatballs. I used it as a low carb meal AND for spaghetti and meatballs. The next day I popped 5 for a quick protein snack! You could also easily make a sub with whole wheat sub roll or put them in a wedding soup!
These ingredients make approx 28 meatballs (4 servings).
- 1 lb Lean Ground Turkey BREAST
- 2 slices of Ezekial bread
- 1 egg
- 1/4 cup of grated Parmesan
- 1 teaspoon italian seasoning (I used Mrs Dash Italian)
- 2 large Garlic Cloves
- 2-3 rounds of onion
- salt, pepper
- tomato sauce of choice
- PAM and EVOO
- Barilla whole wheat thin spaghetti
Preheat oven 350 F.
In food processor, grind up bread until it’s crumbed. My bread was refrigerated for longer life…so it crumbed easily.
Dice onion and garlic cloves.
In bowl, add bread crumbs, onion, garlic, egg, salt pepper, ground turkey, parmesan and italian seasioning. Get your hand in there and mix up thoroughly.
For easy clean up, line your cookie sheet with tin foil. Spray foil with PAM.
Roll your meatballs (about 1 inch in diameter or alittle more). If you make them smaller, cook for a shorter amount of time. Just make sure to cook thoroughly. Once lined up on cookie sheet, spray tops lightly with olive oil (use a MISTO if you have one)…or PAM would work too.
Place on center rack and bake for 15 minutes. Turn meatballs over and cook for another 5 minutes.
While they are baking…cook spaghetti per box instructions (if you are making spaghetti).
Ways to eat these: Spaghetti and meatballs, meatballs and sauce, meatball sub, wedding soup…etc.
You can also make turkey sausage meatballs. Add poultry seasoning and fennel in lieu of italian seasioning!