Saturday, November 8, 2008

Turkey-Veggie Meatballs

It is that time of year where I start to crave comfort food. Unfortunately, there is that annoying part of my brain that is still determined to TRY to keep it light and healthy. Hmph.. (I wish she would just keep quiet some days. I am kidding..well sorta ;) ) At any rate, I had some ground turkey in my fridge that needed to be used. I went to my trusty friend Cooking Light , and the Turkey-Veggie Meatball recipe popped up. It had very good reviews, but a few said that they were a bit dry. So I switched up the recipe a bit... and they were just terrific. (they freeze well too) * My photos aren't my favorite, please forgive the raw meat one.. but i wanted to show what they looked like.Turkey Veggie Meatballs -
makes 30 -serving size 5

Ingredients
1 1/4 pounds ground turkey
1/2 cup dry breadcrumbs (I used Gluten Free Breadcrumbs)
1/2 cup (2 ounces) finely shredded skim/low fat mozzarella
1/3 cup finely chopped green onions
1/4 cup coarsely shredded carrot
1/4 cup coarsely shredded zucchini
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 c. egg substitute
1 tbsp minced garlic
Cooking spray

Preheat oven to 400°. Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.

Nutritional Information
Calories: 228 (29% from fat) Fat: 7.3g (sat 3.1g,mono 1.8g,poly 1.4g) Protein: 30.3g Carbohydrate: 8.5g Fiber: 0.8g Cholesterol: 71mg Iron: 2.5mg Sodium: 399mg Calcium: 166mg


1 comment:

FOODalogue: Meandering Meals and Travels said...

I have the same person living in my brain...and not only did she whisper turkey meatballs (which I do all the time), she told me to substitute oatmeal for the breadcrumbs. Try it, you'll like it.
You might also like my spinach meatballs (they're green!) http://foodalogue.blogspot.com/2008/09/family-food-fight-battle-shrimp-sunday.html