Turkey Meatballs
Serve with toothpicks for snacking.

Servings: Makes about 42 Meatballs

1 small onion, grated
3 garlic cloves, minced
• 1 large egg
• 1/4 cup dried bread crumbs
• 3 tablespoons ketchup
• /4 cup chopped fresh Italian parsley leaves
• 1/2 cup grated Parmesan Romano cheese blend
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 pound lean ground turkey meat
• 1 tablespoons olive oil
• 26 ounces marinara sauce

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil.

Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Transfer the meatball mixture to a serving bowl. Serve with toothpicks.

Per Meatball: 40 Calories; 2g Fat (45.8% calories from fat); 1g Saturated Fat; 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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