Italian Turkey Meatballs
Entrees and Main Dishes / September 2nd, 2016 10:08 pm     A+ | a-
Italian Turkey Meatballs1.25 pounds lean ground turkey (93/7)
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan Romano cheese
1/4 cup curly parsley, finely chopped
1 egg
1 large clove garlic, minced *
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
25.5 oz jar Glen Muir Roasted Garlic Pasta Sauce

Mix meatball mixture thoroughly. Form into one inch meatballs.

Spray a nonstick medium saute pan with olive oil. Heat to medium high. Brown meatballs on all sides. Meatballs do not need to be cooked through at this point.

Bring tomato sauce to a simmer. Add the meatballs to the sauce and cook about 20 minutes. Serve with pasta, as an appetizer or on a submarine roll for a meatball sub. Top with fresh basil leaves and more cheese if desired.  Serves 6

Per Serving (1/6 recipe): 240 Calories; 9g Fat (52.5% calories from fat); 3g Saturated Fat; 5g Protein; 13g Carbohydrate; 20g Dietary Fiber; 106mg Cholesterol; 557mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

* May sub 1/4 teaspoon garlic powder.
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Dried Herb Substitutions

For quick reference, a good rule of thumb is to substitute one teaspoon of crumbled dried , or 1/4 teaspoon powdered or dried herbs for each one tablespoon of fresh herbs called for.

Bay leaves are the only exception to most substitutions. Since they lose much of their flavor when dried, you should replace one fresh bay leaf with two dried bay leaves.


Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used.


When possible, grind whole spices in a grinder or use a stone mortar & pestle just prior to using for enhanced flavor.


Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor.