Leaner Meatballs

Enjoy some of these tasty Italian style meatballs with your favorite pasta and sauce, and freeze the rest. Let them cool in the pan on a wire rack, then transfer the meatballs to a jelly-roll pan and place in the freezer until frozen. Transfer them to large zip-tight plastic bags and freeze for up to one month.

Yields: Makes 15 meatballs.
Total Time: 40 min
Prep Time: 25 min
Cook Time: 15 min

Ingredients:

• 1/3 cup(s) water
• 1 jar of Francesco Rinaldi ToBe Healthy Pasta Sauce (Tomato & Basil)
• 2 large egg whites
• 1/3 cup(s) freshly grated romano or parmesan cheese
• 1½ cup(s) (about 3 slices of bread) fresh breadcrumbs
• 1 pound(s) lean ground turkey meat
• 3 tablespoon(s) grated onion
• 2 tablespoon(s) chopped fresh parsley
• 1 clove(s) garlic, minced
• 1 teaspoon(s) salt
• ¼ teaspoon(s) coarsely ground black pepper

Preparation:

1. Preheat oven to 425 degrees F. Line 15 1/2-inch by 10½ inch jellyroll pan with foil and lightly grease.
2. In large bowl, pour water over breadcrumbs. With hands, toss until bread is evenly moistened. Add ground turkey, egg whites, Romano, onion, parsley, garlic, salt, and pepper; with hands, combine just until well blended but not overmixed.
3. Shape mixture into fifteen 2-inch meatballs (for easier shaping, use slightly wet hands), handling meat as little as possible. Arrange meatballs in prepared pan and bake until lightly browned and cooked through, 15 to 20 minutes. Makes 15 meatballs.
4. Heat Francesco Rinaldi ToBe Healthy Pasta Sauce under a medium Heat. Top Meatballs with pasta sauce.

Printer Friendly Version