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- May 23, 2011
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Here is a pretty simply recipe for delicious turkey meatballs. They are super convenient to eat on the run and I like to keep them on hand in the freezer and defrost them weekly.
Extra Lean Ground Turkey, 20 oz (I use Jennie-O brand)
Progresso Bread Crumbs - Italian Style, 0.25 cup (not the best thing in the world but if you aren't prepping for a competition are damn tasty in this recipe. Another option is to use 0.25 cups of oat bran instead of bread crumbs)
Parmesan Cheese, grated, 1 tbsp
egg white, fresh, 2 large
Garlic, 1 tsp
minced onion 1 tsp
red pepper flakes 1-2 tsp
garlic salt or powdered garlic (optional)
pepper- to taste
Oregano -to taste
Cayenne peeper-to taste
More options I use to change the flavors: 1 tsp liquid smoke & 1 tsp worchestire sauce added to the mix
Directions:
(pre-heat oven to 375 degrees F and prepare cookie sheet using Pam spray)
1. In bowl combine all ingredients and mix well
2. Use mellon baller and make 36 1/2 oz meatballs
3. Place all of the meatballs on the cookie sheet and bake at 375 degrees F for approx. 15 minutes (check on them around 13 min. to see where they are at).
If you use oat bran you may want to reduce the heat to 340-350 degrees and bake for 30 minutes. I haven't done this using the traditional recipe yet, but would think it would make it a little more moist. Either way, check on the meatballs when they appear to be done to make sure they are cooked through. If they need to be cooked a little longer reduce the heat and check occasionally.
Nutritional Information for 6 1/2oz. meatballs or 3 ounces of the mixture before cooking using the traditional recipe:
Calories: 128kcal
Protein: 24g
Carbs: 3.5g
Fats: 1.75g
Extra Lean Ground Turkey, 20 oz (I use Jennie-O brand)
Progresso Bread Crumbs - Italian Style, 0.25 cup (not the best thing in the world but if you aren't prepping for a competition are damn tasty in this recipe. Another option is to use 0.25 cups of oat bran instead of bread crumbs)
Parmesan Cheese, grated, 1 tbsp
egg white, fresh, 2 large
Garlic, 1 tsp
minced onion 1 tsp
red pepper flakes 1-2 tsp
garlic salt or powdered garlic (optional)
pepper- to taste
Oregano -to taste
Cayenne peeper-to taste
More options I use to change the flavors: 1 tsp liquid smoke & 1 tsp worchestire sauce added to the mix
Directions:
(pre-heat oven to 375 degrees F and prepare cookie sheet using Pam spray)
1. In bowl combine all ingredients and mix well
2. Use mellon baller and make 36 1/2 oz meatballs
3. Place all of the meatballs on the cookie sheet and bake at 375 degrees F for approx. 15 minutes (check on them around 13 min. to see where they are at).
If you use oat bran you may want to reduce the heat to 340-350 degrees and bake for 30 minutes. I haven't done this using the traditional recipe yet, but would think it would make it a little more moist. Either way, check on the meatballs when they appear to be done to make sure they are cooked through. If they need to be cooked a little longer reduce the heat and check occasionally.
Nutritional Information for 6 1/2oz. meatballs or 3 ounces of the mixture before cooking using the traditional recipe:
Calories: 128kcal
Protein: 24g
Carbs: 3.5g
Fats: 1.75g
