A friend at WW mentioned making turkey meatballs and then eating them on a low-point bun with marinara or BBQ sauce as a sandwich. This sounded good to me so I decided to make some meatballs up to store in the freezer. Then I could use them for a sandwich or with pasta or even in a Stroganoff. My recipe is based loosely on this recipe--just adjusted to make it more Italian tasting.
1 lb. lean ground turkey
1 small onion
1 med size carrot
1 stalk celery
1/4 chunk of med size zucchini
1/2 bell pepper
1 tsp. minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. dried thyme
1/2 c. quick cooking oats
1/4 c. egg substitute (or 2 egg whites)
Place all the veggies in a food processor and chop them finely. In a bowl combine the turkey with the veggie mixture and all the remaining ingredients. Use your hands to mix thoroughly. Form turkey mixture into 2" diameter meatballs; it makes about 21 total. Bake on a cookie sheet (sprayed with non-stick spray) for 30 minutes (or until browned) at 350 degrees. Serve on a one point hot dog bun.
Each meatball is 1 WW point.
(Photo credit)
Scripture of the Day: John 14:15
This looks fabulous. Thanks for the idea. I keep making the same five dinners and I'm sick of it!
ReplyDeleteI love turkey burgers, so these sound great!
ReplyDeleteThat sounds YUMMY!! And it is a good way to hide all the veggies that my kids won't eat!! Thanks for sharing!!
ReplyDelete