Okay. These are not as good as the veal, pork and pecorino meatballs I usually make. But seriously, they’re pretty darn close. These make amazing open-face “meatball” sandwiches on Sara Lee Delightful toast and a little light mayonnaise the next day.
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 lb 99% fat free gourd turkey breast
- 1 egg
- 2 pieces of Sara Lee Delightful bread, torn into small pieces
- 2 Tbsp Parsley
- 1/4 cup fat free milk
- 1 tsp Kosher salt
- Fresh ground pepper
Preheat the oven to 350F.
Heat the oil in a pan and cook the onions until translucent. Set onions aside. Turn off the burner but keep the pan around to sear the meat.
Place the torn bread, egg and milk in a bowl. Mix to soak the milk into the bread.
Add the turkey, parsley and sautéed onions and mix well with your hands.
Lightly form the mixture into balls roughly the size of a large egg. In the pan you started with, “fry” the Turkeyballs on each side for 90 seconds. Place seared Turkeyballs into a glass cooking dish and top with a small amount of The Hubby Chef Spaghetti Sauce.
Bake for 20 minutes.
ZERO WW Freestyle Points (Click here for a breakdown of point for this recipe)
The Hubby Chef 