Turkey meatballs

9 03 2008

Brett and I really like spaghetti and meatballs, mostly because it’s one of those quick go-to weeknight meals.  I decided that the frozen turkey meatballs that we usually buy could be improved upon for sure – as in, if I make my own, they’re bound to be much better than something that has been frozen for x amount of time.

When I was flipping through my Eat-Clean Diet Cookbook, I came across a yummy sounding turkey meatball recipe.  I premade this for a weeknight meal this week, so we haven’t technically had them as a meal yet, but YUM!  The one that I snagged right out of the oven was fantastic!  The best part?  They’re healthy and low cal.  Fabulous.

The recipe also suggests that you slice them when they’re cold and put them in a pita for lunch.  Sounds good to me!

Meatballs
Eat-Clean Diet Cookbook by Tosca Reno

Serves: 6

Ingredients:

1 1/2 lbs. lean ground turkey or chicken
1/2 cup finely chopped onion
1 egg, lightly beaten
1 cup breadcrumbs
2 T. fresh parsley, finely chopped
2 T. fresh basil, finely chopped
2 T. fresh oregano, finely chopped
2 cloves garlic, passed through a garlic press
1 tsp. sea salt
1 tsp. freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees.

2. In a large bowl, place egg and breadcrumbs or oat bran.  Add spices and mix well.  Add remaining ingredients and mix well.  Using an ice cream scoop make meatballs and place on prepared cookie sheet.  Place in hot oven and bake for 20 minutes or until golden.

Nutritional facts per serving:

Calories: 170 – Calories from fat: 24 – Protein: 30g – Carbs: 11g – Dietary fiber: 2g – Sugars: 0.8g – Fat: 2g – Sodium: 327mg

* My changes: I skipped the onions and used dried oregano instead of fresh, but I reduced it to 1 tablespoon.  Also, I reduced the amount of pepper to 1/2 tsp. *

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