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Light Turkey Meatballs

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Light Turkey Meatballs

Stock the freezer with these healthy basics and, when the mood strikes, try them in our Whole-Wheat Spaghetti and Turkey Meatballs or in Mini Barbecue Meatball Sliders.

This recipe is from the January/February 2008 issue of Everyday Food.

Ingredients

Makes 35 meatballs

  • 3 slices whole-wheat sandwich bread
  • 1/4 cup whole milk
  • 1 1/2 pounds ground turkey, 93 percent lean, dark meat
  • 3 scallions, finely chopped
  • 2 small cloves garlic, minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 large egg
  • Coarse salt and ground pepper

Directions

  1. Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.
  2. In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.
  3. With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
  4. To freeze, transfer baking sheet to freezer. Freeze for 1 hour to set shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.
From The Martha Stewart Show, January 2008

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