Spaghetti & Meatballs

In my new cookbook, Fix It and Enjoy It! Healthy Cookbook, I found a recipe for turkey meatballs.  They sounded so easy, and any time everyone’s willing to eat poultry instead of red meat, I’m a happy camper.  This recipe didn’t disappoint, they were moist and tasty and the recipe made a bunch!

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Meatballs

1 lb. extra lean turkey sausage (I used Jennie-o patties and broke them up)
2 lbs. extra lean ground turkey
3 egg whites
1/4 cup grated Parmesan
2 large garlic cloves, minced
1  medium onion, minced
1 cup bread crumbs (I used Progresso Italian)
1 small can evaporated fat free milk
1 1/2 t. dried  oregano
1/2 t. ground pepper

Mix all ingredients together thoroughly.  Form into balls.  (I used a 1-1 1/2″ cookie dough scoop to make the balls and it made probably 40 meatballs.). Place on broiler pan (I used a cookie sheet) and bake at 400* for 15 minutes.  Cut into center of meatballs to make sure they’re cooked through.  If not, bake for another 10 minutes or so.  Use immediately or freeze for spaghetti and meatballs.  Or bake at 350* for 30 minutes in baking dish with low sodium mushroom or celery soup.  Or heat with tomato sauce and make meatball sandwiches.

I served them with Barilla veggie spaghetti noodles and Newman’s Own Organic Marinara sauce.  I’m going to make meatball subs tomorrow!  Have a great weekend everyone!

xoxo

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