Recipe of the Week
January 8th – January 12th, 2007
Turkey-Veggie Meatballs
For moister, more flavorful meatballs, use ground turkey that
contains light and dark meat rather than just breast meat.
Yield 30 meatballs; 5 meatballs per serving
Preheat oven to 400°.
Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 ½ inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.
contains light and dark meat rather than just breast meat.
Yield 30 meatballs; 5 meatballs per serving
1 ½ pounds ground turkey
½ cup dry breadcrumbs
½ cup (2 ounces) finely shredded fresh Parmesan cheese
1/3 cup finely chopped green onions
¼ cup coarsely shredded carrot
¼ cup coarsely chopped zucchini
¼ cup fresh parsley
¼ teaspoon salt
¼ teaspoon pepper
1 large egg white
2 garlic cloves, crushed
Cooking spray
½ cup dry breadcrumbs
½ cup (2 ounces) finely shredded fresh Parmesan cheese
1/3 cup finely chopped green onions
¼ cup coarsely shredded carrot
¼ cup coarsely chopped zucchini
¼ cup fresh parsley
¼ teaspoon salt
¼ teaspoon pepper
1 large egg white
2 garlic cloves, crushed
Cooking spray
Preheat oven to 400°.
Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 ½ inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.
Nutrition Facts Per Serving
Calories: 228
Protein: 30.3 g
Carbohydrates: 8.5 g
Fiber: 0.8 g
Total fat: 7.3 g
Saturated Fat: 3.1 g
Cholesterol: 71 mg
Sodium: 399 mg
Calories: 228
Protein: 30.3 g
Carbohydrates: 8.5 g
Fiber: 0.8 g
Total fat: 7.3 g
Saturated Fat: 3.1 g
Cholesterol: 71 mg
Sodium: 399 mg
Brought to you by: Gretchen Austin, MSRD
