Turkey, Parmesan and herbed Ricotta Meatballs

1 lb. - ground turkey
5 sprigs - fresh parsley
1 clove of garlic
½ small onion
1 stalk of celery (½ stalk if celery is large)
¼ cup - cabbage slaw mix (shredded cabbage)
¼ cup - broccoli slaw mix (shredded broccoli and carrots)
¼ cup - shredded Parmesan cheese
¼ cup - Part Skim Ricotta cheese
2 tblsp - Worchestire Sauce
2 tsp - dried Oregano
1 tbsp - Extra Virgin Olive Oil

In food processor add parsley, garlic, celery stalk (chopped), Chopped onion, Cole slaw and broccoli slaw mixes - Pulse until all vegetables and herbs are chopped fine and mixed well.

In a large bowl combine ground turkey, Worchestire sauce, herb mixture and add parmesan, Ricotta, oregano, salt and pepper to mixture and continue stirring well. drizzle in olive oil and mix together-

In a heavy pan heat a small amount of olive oil on med-high heat. (one turn of pan for olive oil)
Form meatballs (as large or small as you like). Once oil is hot, place meatballs in pan. Brown all the way around turning with spatula as meat cooks. About 7 minutes. Continue cooking until all meatballs are cooked. As meatballs cook, remove from pain and place in bowl with paper towel to drain excess oil.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TEVIAG1.