I have to say, these are the BEST meatballs ever. They get high marks from J and S as well. J asked me to make them the other night and when we served them to S, she just devoured them. I really like the fact that they are made with turkey. And, if you are watching your weight, they are only 1 WW point each meatball! Couple that with some sauce (no points) and some spaghetti (3 points), some garlic bread (2 points)…you have about a 7 point meal! (and maybe a few more points if you add a glass of wine…)
Here’s the recipe for the TURKEY MEATBALLS. I found them on this food website:
Servings: about 30 meatballs • Total Time: 1 hour • Points: 1 ww point each
Ingredients:
- 20 oz (1.3 lb) Ground Turkey Breast 99% lean
- 1/4 cup seasoned breadcrumbs
- 1/4 cup Parmigiano Reggiano cheese, grated (I can only find these in big wedges. Although $$, I find I use the whole wedge since I grate it over the spaghetti and use the rind in this soup recipe.)
- 1/4 cup italian parsley, finely chopped (save some parsley for the garlic bread, if you are making it)
- 1 egg
- 1/2 small onion, minced
- 1 clove garlic, minced
- 1 tsp kosher salt
- 2 tbsp vegetable oil *note* the orginal recipe calls to cook the meatballs in OLIVE oil, but I have not had luck using this to cook the meatballs in. They usually fall apart on me with the olive oil. I cooked them in the vegetable oil the last time and they turned out perfectly.
In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic and cheese. Using your (clean) hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball.
Heat the 2 tbsp vegetable oil on medium high in a large saute pan. Add the meatballs and saute until browned on all sides, about 5 minutes. When brown, add the meatballs to the sauce and cook about 20 minutes.
Serve with pasta sauce of your choice and spaghetti. I’ve been using the Ronzoni Healthy Harvest pastas and really like them.
Here is my recipe for HEALTHY GARLIC BREAD (2 WW points each slice):
Ingredients:
1 loaf of Italian/French bread
2-3 T of margarine or low-fat butter (I use I Can’t Believe It’s Not Butter Lite)
1-2 cloves of garlic, crushed
a handful of chopped italian parsley.
With a bread knife, slice one inch wide slices along the loaf, cutting ALMOST all the way to the bottom, but don’t cut through the bread. In a small bowl, mix together the margarine, crushed garlic and chopped parsley. Using a butter knife, spread the margarine mixture in between the slices. Wrap bread in aluminum foil and bake for 10 minutes at 400 degrees. After 10 minutes, open aluminum foil so bread is exposed and bake for 5 minutes more.
I serve this meal with a nice, light green salad with low-calorie dressing.
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