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Title: Baked Turkey Meatballs
Categories: Poultry Turkey
Yield: 4 Servings
| 1 | tb | Olive oil |
| 1/4 | c | Onion; minced |
| 1 | md | Garlic clove; minced |
| 1 | Sweet red pepper; minced | |
| 1 | lb | Ground turkey |
| 1 | c | Fresh bread crumbs |
| 1 | tb | Fresh sage; minced |
| 1 | Egg white | |
| 1 | ts | Orange peel; grated |
| 1 | ts | Fennel seed; crushed |
| 1/8 | ts | Cayenne pepper |
| 1/4 | ts | Salt |
| Black pepper; freshly ground | ||
| 2 | tb | Fresh parsley; finely chop'd |
| 1 | c | Water |
In a small skillet, heat the olive oil over med-low heat until hot. Add the onion, garlic, and red pepper; saute 5 mins. Cool slightly. With clean hands, combine the onion-garlic mixture with the ground turkey, bread crumbs, sage, egg white, orange peel, fennel seed, cayenne, salt, several grinds black pepper, and parsley.
Form into 1" meatballs. Place in a lg. pan, such as a jelly roll pan, with 1 cup water. Bake in a preheated 400~ oven 10 mins. Loosen w/spatula and continue baking 5 mins., or until cooked through.
Note - Once the meatballs are cooked, they can be put into a tomato-based sauce set over med-low heat for about 10 mins. Serve over spaghetti or fettuccine.
Per serving - 193 cal, 18 g pro, 7 g carbo, 10 g fat, 54 mg chol, 246 mg sod
Source: TPA Trib, 9/29/94 :: MM by Sue Woodward
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