Monday, July 30, 2007

Turkey Meatballs & Sauce

I like to make meatball subs with these. Use a light multi-grain hamburger bun to keep it light. Also great over pasta. (Obviously! They are meatballs!)

1 Tbsp olive oil
1 small onion, chopped
3 cloves of garlic, chopped
1 (6 oz) can of tomato paste
1/3 cup fat-free, low sodium chicken broth
1 (28 oz) can of crushed tomatoes
pinch of sugar
garlic powder, dried pregano, dried basil, salt, ground pepper (to taste)

Heat olive oil over medium heat. Add onions and cook for 5 minutes. Add garlic until soft, but be careful not to brown onions and garlic. Add paste and broth and mix well. Add crushed tomatoes and pinch of sugar. Stir well. Season to taste and bring to boil. Allow to simmer for at least one hour.

1 egg
1 clove of garlic, chopped
1/4 cup seasoned breadcrumbs (
If following Weight Watchers Core plan, substitute with 1/4 cup oatmeal, ground in food processor)
garlic powder, dried pregano, dried basil, salt, ground pepper (to taste)
1 pound 93% lean ground turkey
non-stick cooking spray

Preheat oven to 400 degrees. Beat egg in a large bowl. Add in breadcrumbs, garlic, and seasonings and mix. Add ground turkey and fold into seasoned egg mixture. Don't over mix or meatballs will be tough.

Spray a cookie sheet with non-stick cooking spray. Form balls about 1" in diameter and place on the cookie sheet. You should be able to get 20-25 meatballs out of this batch. Bake for about 15 minutes, until outside surface of meatballs is firm.

Add to sauce and bring to boil. Turn heat down to low and simmer for one hour.

Yields 5 servings of 4-5 meatballs with sauce. Serve over pasta or on a bun for meatball sub.
WW info (without pasta or bun):
FLEX: 5 points per serving
CORE: all included (no extra points need to be taken)

1 comment:

Amber said...

I love me some turkey meatballs! Yum! Especially in Italian Wedding Soup. I will have to try these in a sub. :-) Love your blog..I'm going to follow along.