MOIST TURKEY MEATBALLS
Adapted from Cooking Light's "Savory Meatballs" September 09. We don't use Ricotta (original calls for 1/2 cup part-skim), so I subbed cottage cheese and added some Parmesan. I also subbed dried Italian herbs for fresh basil (original calls for 1/4 cup, chopped). They came out far better than expected. I was amazed at the flavor from a turkey meatball. Pam Anderson's "Perfect Meatball" is my standard for dinner, but I'll use these for lunchtime as sandwiches or with pasta.
Provided by jessica_six
Categories Lunch/Snacks
Time 30m
Yield 20 Meatballs, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Coat broiler pan with cooking spray.
- Tear ground turkey into chunks in large bowl.
- Add remaining ingredients.
- Mix well.
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Brown meatballs in batches on all sides.
- Remove from skillet and transfer to broiler pan.
- Bake for 15 minutes or until done.
- NOTE: Meatballs can be frozen on baking sheet for one hour and then transferred to an airtight container. To reheat, thaw in refrigerator, then bake at 375 degrees for 20 minutes or until heated.
Nutrition Facts : Calories 383.9, Fat 19.6, SaturatedFat 7.2, Cholesterol 186.4, Sodium 595.2, Carbohydrate 11.2, Fiber 0.6, Sugar 1.1, Protein 38.4
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