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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Adapted from Cooking Light's Savory Meatballs September 09. We don't use Ricotta (original calls for 1/2 cup part-skim), so I subbed cottage cheese and added some Parmesan. I also subbed dried Italian herbs for fresh basil (original calls for 1/4 cup, chopped). They came out far better than expected. I was amazed at the flavor from a turkey meatball. Pam Anderson's Perfect Meatball is my standard for dinner, but I'll use these for lunchtime as sandwiches or with pasta. Ingredients:
1 1/3 lbs lean ground turkey (i can never find 1 lb on the dot) |
4 ounces cottage cheese |
2 ounces grated parmesan cheese |
1 large egg |
1/2 cup plain breadcrumbs |
1 tablespoon dried italian herb seasoning |
seasoning salt |
fresh ground pepper |
Directions:
1. Preheat oven to 375 degrees.
2. Coat broiler pan with cooking spray.
3. Tear ground turkey into chunks in large bowl.
4. Add remaining ingredients.
5. Mix well.
6. Heat a large nonstick skillet over medium-high heat.
7. Coat pan with cooking spray.
8. Brown meatballs in batches on all sides.
9. Remove from skillet and transfer to broiler pan.
10. Bake for 15 minutes or until done.
11. NOTE: Meatballs can be frozen on baking sheet for one hour and then transferred to an airtight container. To reheat, thaw in refrigerator, then bake at 375 degrees for 20 minutes or until heated.
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