Melanie Turkey Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 45
Ingredients
80 oz Jennie-O Turkey Store - Extra Lean Ground Turkey Breast with Natural Flavorings 10 tbsp Sweet Baby Ray's Teriyaki Marinade & Sauce (by DTHORNSBERRY) 2 cup Bread crumbs, dry, grated, plain 3 serving Quinoa - Roasted Garlic, Roland brand (1/4 cup dry; 1/3 of 5.46oz package) 15 tbsp Egg substitute, liquid (Egg Beaters)
Put meat and quinoa and egg beaters into a large bowl.
Add 2/3 of the sauce (reserve the remaining 1/3 for glazing).
Add half of the breadcrumbs.
Mix by hand and fully incorporate all ingredients.
If mixture is still wet enough to not hold a shape, add more breadcrumbs. It will feel really wet, but, it just needs to hold the scoop shape, you do not want it to feel dry, because the quinoa and breadcrumbs will soak up the moisture as they cook.
Use ice cream scoop to make servings on baking sheets.
Bake at 425* for 10 minutes.
Swap top and bottom pan and use a brush to glaze the top of the meatballs with the reserved sauce.
Put back in oven and cook for another 10 minutes.
Remove from pan and let cool completely.
Line clean baking trays with wax paper and freeze cooled meatballs without touching.
After completely frozen, transfer to freezer bag.
Reheat in microwave for 1-1/2 to 2 minutes.
Serving Size: Makes 45 2oz servings (1 ice cream scoop)
Add 2/3 of the sauce (reserve the remaining 1/3 for glazing).
Add half of the breadcrumbs.
Mix by hand and fully incorporate all ingredients.
If mixture is still wet enough to not hold a shape, add more breadcrumbs. It will feel really wet, but, it just needs to hold the scoop shape, you do not want it to feel dry, because the quinoa and breadcrumbs will soak up the moisture as they cook.
Use ice cream scoop to make servings on baking sheets.
Bake at 425* for 10 minutes.
Swap top and bottom pan and use a brush to glaze the top of the meatballs with the reserved sauce.
Put back in oven and cook for another 10 minutes.
Remove from pan and let cool completely.
Line clean baking trays with wax paper and freeze cooled meatballs without touching.
After completely frozen, transfer to freezer bag.
Reheat in microwave for 1-1/2 to 2 minutes.
Serving Size: Makes 45 2oz servings (1 ice cream scoop)
Nutritional Info Amount Per Serving
- Calories: 90.2
- Total Fat: 1.1 g
- Cholesterol: 24.4 mg
- Sodium: 155.4 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.4 g
- Protein: 13.2 g
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