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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 122.8
  • Total Fat: 4.4 g
  • Cholesterol: 49.0 mg
  • Sodium: 178.4 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 12.7 g

View full nutritional breakdown of Italian Turkey Meatballs (With a Secret) calories by ingredient
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Italian Turkey Meatballs (With a Secret)

Submitted by: JO_JO_BA

Introduction

Lean ground turkey gets a nutrient (and colour) boost with a can of pureed kidney beans and a few extra veggies, while leftover whole-grain waffles and gluten flour help the egg to bind it all together! Italian spices keep the flavours familiar, and by baking them in advance you can have a flash in the pan (pot?) meal in minutes! Lean ground turkey gets a nutrient (and colour) boost with a can of pureed kidney beans and a few extra veggies, while leftover whole-grain waffles and gluten flour help the egg to bind it all together! Italian spices keep the flavours familiar, and by baking them in advance you can have a flash in the pan (pot?) meal in minutes!
Number of Servings: 22

Ingredients

    cup breadcrumbs
    4 whole grain waffles, well toasted (or 4 slices toasted bread)
    cup vital wheat gluten flour
    1 (19-oz) can kidney beans, drained and rinsed
    1 small red pepper, chopped roughly
    3 sun-dried tomato halves, drained
    3 tbsp green peas, thawed if frozen
    2 eggs
    2 tsp onion powder
    1 clove minced garlic
    tsp fennel seed
    1 tbsp Italian herb blend
    1 tsp Kosher salt
    tsp pepper
    1 kg ground turkey breast

Directions

In a food processor, combine the breadcrumbs, waffles and flour. Process until finely ground, then pour into a bowl.
Add the beans, pepper, tomatoes, peas, eggs and seasonings to the processor (no need to clean) and process until completely pureed.
Add the breadcrumb mixture and puree in.
Place the ground meat in a bowl and add the food processor mixture. Combine thoroughly with a spatula.
Scrape into a plastic zip-top bag and chill 1 hour.
Preheat oven to 375F and line 3-4 baking sheets with parchment.
Cut one corner off the plastic bag and pipe balls (about 1 in size) onto the sheets.
Bake 20 - 25 minutes, until no longer pink inside.

Serving Size: Makes about 110 meatballs, 22 (5-meatball) servings

Number of Servings: 22

Recipe submitted by SparkPeople user JO_JO_BA.






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