Better Spaghetti and Smoked Mozzarella Meatballs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 420.9
- Total Fat: 24.4 g
- Cholesterol: 199.3 mg
- Sodium: 258.6 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.5 g
- Protein: 35.7 g
View full nutritional breakdown of Better Spaghetti and Smoked Mozzarella Meatballs calories by ingredient
Introduction
Lean giant meatballs--great for imitating that classic scene from Lady and the Tramp! Lean giant meatballs--great for imitating that classic scene from Lady and the Tramp!Number of Servings: 4
Ingredients
-
1 Pound Ground Turkey
3/4 Cup Panko Bread Crumbs
3 Tablespoons Skim Milk (just enough for saturating the panko)
1/4 Cup Parsley
1/8 Cup Oregano (optional--use less for less spice)
4 Dashes Black Pepper (optional--to taste)
1 Tablespoon Garlic Powder OR
1 Clove Fresh, Finely Chopped Garlic
2 Eggs OR
3 Egg Whites
2 Tablespoons Olive Oil (for the pan)
4 Ounces Smoked Mozzarella, Cut Into 4 Blocks (or other cheese)
1 4-5 Serving Jar of Marinara of Your Choice OR
4 Servings Homemade Marinara Sauce
4 Servings Spaghetti, al dente
Tips
*Note for step #7: Be careful not to press down on meatballs--otherwise, the cheese will spill out!
*Note for step #14: You probably don't have to simmer that long. Just make sure the internal temperature of each meatball has reached 165° before removing from heat.
*The nutrition information is for each meatball only. You're on your own when it comes to the marinara and pasta. :)
Directions
1. Mix together skim milk and 1/4 cup panko so that it is fully saturated. Sit aside rest of panko in medium bowl for later use.
2. Using a large mixing bowl and spoon, mix ground turkey, panko and milk mixture, parsley, oregano, black pepper, garlic and eggs/egg whites.
3. Heat 1 tablespoon olive oil on medium heat using large nonstick pan.
4. Form 1/4 of meat mixture into a ball. Poke a hole in the ball using finger or thumb. Insert 1 piece of cheese into hole and close meatball around hole.
5. Roll meatball in remaining panko until fully coated.
6. Carefully place meatball in olive oil.
7. Repeat steps 4 through 6 for each meatball.
After all meatballs are in nonstick pan, move them around carefully until each is fully brown on all sides. They should look like giant hamburger patties at this point.*
8. Remove meatballs to plate temporarily. Allow them to cool until they are comfortable to touch.
9. As meatballs cool, add 1 tablespoon olive oil to shallow pan (it can be the same that the meatballs were browned in) and add marinara sauce.
10. Bring marinara sauce to boil, then reduce heat to simmer.
11. Very carefully reshape meatballs into balls one by one. Be very gentle; otherwise, the meatballs will crumble!
12. When reshaped to your liking, add meatballs to simmering marinara.
13. Spoon marinara onto each meatball so that it is covered in sauce.
14. Cover pan and allow meatballs and marinara to simmer, stirring and moving meatballs over occasionally for approximately 50 minutes.*
15. While meatballs simmer, boil spaghetti to your liking. Enjoy!
Serving Size: Makes 4 giant, cheese stuffed meatballs
2. Using a large mixing bowl and spoon, mix ground turkey, panko and milk mixture, parsley, oregano, black pepper, garlic and eggs/egg whites.
3. Heat 1 tablespoon olive oil on medium heat using large nonstick pan.
4. Form 1/4 of meat mixture into a ball. Poke a hole in the ball using finger or thumb. Insert 1 piece of cheese into hole and close meatball around hole.
5. Roll meatball in remaining panko until fully coated.
6. Carefully place meatball in olive oil.
7. Repeat steps 4 through 6 for each meatball.
After all meatballs are in nonstick pan, move them around carefully until each is fully brown on all sides. They should look like giant hamburger patties at this point.*
8. Remove meatballs to plate temporarily. Allow them to cool until they are comfortable to touch.
9. As meatballs cool, add 1 tablespoon olive oil to shallow pan (it can be the same that the meatballs were browned in) and add marinara sauce.
10. Bring marinara sauce to boil, then reduce heat to simmer.
11. Very carefully reshape meatballs into balls one by one. Be very gentle; otherwise, the meatballs will crumble!
12. When reshaped to your liking, add meatballs to simmering marinara.
13. Spoon marinara onto each meatball so that it is covered in sauce.
14. Cover pan and allow meatballs and marinara to simmer, stirring and moving meatballs over occasionally for approximately 50 minutes.*
15. While meatballs simmer, boil spaghetti to your liking. Enjoy!
Serving Size: Makes 4 giant, cheese stuffed meatballs