Turkey Meatballs

Meatballs are a favorite of my husband’s. Using ground turkey makes them a lot more healthy. I serve them over whole wheat penne or sometimes roasted spaghetti squash to make them even more healthy.

1 slice whole wheat bread with crusts removed
1/2 cup grated Parmesan-Reggiano cheese
1/4 cup chopped fresh parsley
1 large clove garlic, finely chopped
1/4 cup milk
1 pound ground turkey
1 large egg
3/4 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons olive oil

  • Place slice of bread in the bottom of a medium sized bowl, add milk and break up with a wooden spoon
  • Add the parmesan, garlic and parsley and stir until well-combined
  • Add the turkey, egg, salt and pepper. Mix with hands until well-combined
  • Form mixture into balls (I use an ice-cream scoop so they’re uniform)
  • Heat olive oil in a large non-stick skillet over medium-high heat
  • Working in batches, cook the meatballs until evenly browned, turning often (about 6 minutes for 1 1/2 inch meatballs)
  • Transfer meatballs onto a paper-towel lined plate to drain excess fat and add to sauce
  • Repeat with remaining meat
  • Simmer in sauce for about 10 minutes or until meatballs are cooked through

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