Italian Turkey Meatballs

Italian Turkey Meatballs.jpg
 

*Serves 6

Per Serving (3 meatballs): Calories 239, Protein 22g, Total Fat 8g, Carbs 23g, Fiber 4g

Ingredients: 

  • 1.5 slices white bread, torn into small pieces

  • 1/4 cup fat-free milk

  • 1 pounds lean ground turkey

  • 1/8 cup grated Parmesan cheese

  • 1/8 cup minced fresh parsley

  • 1 large eggs, lightly beaten

  • 1.5 garlic cloves, minced

  • 1 teaspoons Italian seasoning

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • Fettuccini Miracle Noodles*

    SAUCE:

    1. 1 medium onions, chopped

    2. 1/2 medium green pepper, chopped

    3. 1 can (28 ounces) crushed tomatoes in puree

    4. 1 can (6 ounces ) tomato paste

    5. 2 garlic cloves, minced

    6. 1/2 tablespoon sugar

    7. 1 teaspoons Italian seasoning

    8. 1/4 teaspoon salt

    9. 1/4 teaspoon pepper

    10. 1 bay leave

Instructions: 

  • Preheat broiler. Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next eight ingredients; mix lightly but thoroughly. Shape into 1-1/2-in. balls; place on a greased rack of a broiler pan. Broil 5-6 in. from heat until lightly browned, 4-5 minutes.

  • For the sauce, in a 6-qt. slow cooker, mix the next nine ingredients. Add bay leaves and meatballs; gently stir into sauce.

  • Cook, covered, on low until meatballs are cooked through, 4-5 hours. Discard bay leaves. Serve with pasta; if desired, sprinkle with additional parsley and Parmesan cheese.

  • Freeze option: Omitting additional parsley and Parmesan cheese, freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with additional parsley and Parmesan.