The long title is for you. At home, we just call them meatballs. They are definitely healthier, and only one (1) point each - if you're using that dietary counting system. I am not sure where this recipe originated, but I've tweaked it so much that I can't retrace my steps. These flavor bombs are great in various ways from spaghetti to stroganoff (see cover pic) and from sandwiches to soups. They are even easy to make!
Make a large batch, once cooled, load'em up in a larger freezer bag and throw'em in the freezer. You can use them for several recipes. If using them in a sauce or soup, you can use them straight from the freezer.
If you decide to make larger meatballs, remember to adjust your cook time. If using a meat thermometer, they should register around 160 degrees, regardless of size.
Ingredients
1/2 pound 99% Fat-free ground Turkey breast
2 Chicken Green Onion Garlic Sausage links
1/2 cup Pepperidge Farms Seasoned Stuffing (ground fine)
1 clove. Minced garlic
1/4 cup Parmesan cheese
1/2 tsp Salt
1/4 tsp. Pepper
1/4 tsp. Oregano
1/8 tsp. Garlic salt
1/8 tsp. Garlic powder
1/8 tsp. Onion powder
2 TBS. Milk
DIRECTIONS
Preheat oven to 425°. Prepare baking sheet by covering with foil and coating with cooking spray. Mix all ingredients in a bowl, with clean hands, until just combined. Over mixing will cause meatballs to be tough.
Scoop meat from bowl using 1" scoop. Once all meat removed from bowl, shape each into a bowl. To keep the meat from sticking to your hands, wet them occasionally.
Place meatballs about 2" apart and spray with cooking oil.
Cook for 10 minutes (turning the meatballs over after 5 minutes).
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