Best Lightened Up Turkey Meatballs Recipes

Lightened-Up Turkey Meatballs image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 12

2 tablespoons olive oil
1/2 medium yellow onion, finely diced
1 cup finely diced button mushrooms
1/2 cup dry whole-wheat breadcrumbs
1 pound spaghetti
1/3 cup fat-free milk
1 1/2 pounds ground turkey
3 tablespoons chopped fresh basil leaves, plus more torn for serving
3 tablespoons grated Pecorino Romano, divided
Coarse salt
1 large egg white, lightly beaten
7 cups marinara sauce

Steps:

In a medium pan, heat olive oil over medium. Saute onion and mushrooms until onion is translucent and mushrooms are soft, 5 to 7 minutes. Remove from heat and stir in breadcrumbs. Let cool to room temperature; slowly stir in milk.
In a large pot of salted boiling water, cook pasta according to package instructions; drain and return to pot. Meanwhile, in a large bowl, gently combine breadcrumb mixture with turkey, basil, 2 tablespoons Pecorino, 3 teaspoons salt, and egg white. Form into 30 meatballs.
In a medium pot, bring the marinara to a simmer. Submerge the meatballs in the sauce and simmer until cooked through, 15 to 20 minutes. Serve over spaghetti, topped with remaining tablespoon Pecorino and basil leaves.

Light Turkey Meatballs image

Provided by Martha Stewart

Time 20m

Yield Makes 35

Number Of Ingredients 8

3 slices whole-wheat sandwich bread
1/4 cup whole milk
1 1/2 pounds ground turkey (93 percent lean, dark meat)
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
Coarse salt and ground pepper

Steps:

Place bread in 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 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.

Nutrition Facts : Calories 35 g, Fat 2 g, Protein 4 g