Monday, July 16, 2012

Italian Meatballs

Yields 12 Meatballs


1 c. white bread, cubed
1/4 c. fat free milk
1/2 c. breadcrumbs, plain or Italian style
2 cloves garlic, minced
1/4 c. fresh parsley, roughly chopped
1 large egg
1 Tbsp. vegeta
1/2 tsp. crushed red pepper flakes
1/2 tsp. Italian seasoning
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 lb. ground turkey
cooking spray


1. In a medium bowl: combine cubed bread with milk. Let the milk soak in into the bread for 5 minutes. Add everything but the turkey. Mix well. Add the turkey and combine well but don't over-mix.

2. Form the meat into meatballs. Slightly larger than a golf ball. You should get about 12 meatballs.

3. Heat a large skillet on medium-high. Brown the meatballs on all sides. They should be a deep golden-brown with a delicious crust. Make sure not to taste any of them, they are still raw inside!

4. When all of the meatballs are browned, set them aside on a plate. Use the same saucepan (don't clean it) to make the spaghetti sauce in.

5. If you want to make just the meatballs and aren't making the sauce, I would suggest baking the meatballs for about 15 minutes at 450 covered. Still brown them on the stove-top first.


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