Turkey Veggie Meatballs

I found this recipe online a few years back and I cannot rave about it enough. My 9 year old son loves this meal and requests it often. I always pair it with couscous and a middle eastern red sauce. I use ground turkey breast meat but you must be careful during the baking process. The all white meat turkey breast can dry out if cooked too long. I also use a panko style bread crumb instead of regular breadcrumbs. Give it a try and let me know what you think.

- Bob

Yield 30 meatballs (serving size: 5 meatballs)


1 1/2 pounds ground turkey
1/2 cup dry breadcrumbs
1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
1/3 cup finely chopped green onions
1/4 cup coarsely shredded carrot
1/4 cup coarsely shredded zucchini
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 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 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.

Nutritional Information
228 (29% from fat)
Fat: 7.3g (sat 3.1g,mono 1.8g,poly 1.4g)
Protein: 30.3g
Carbohydrate: 8.5g
Fiber: 0.8g
Cholesterol: 71mg
Iron: 2.5mg
Sodium: 399mg
Calcium: 166mg

-Alyson Moreland Haynes, Cooking Light, JANUARY 1997

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