YAY Marty is home! After 5 days in AZ at his sisters on what was supposed to be a quick 2 day trip Marty is finally home. I made a nice dinner for his return.
These are the best meatballs and so versatile. They are great with spaghetti sauce or tossed in a brown gravy and served over noodles. You can also cut them into slices, toss with a bit of low fat marinara sauce and stuff into a whole wheat pita. Yummy!
TURKEY VEGGIE MEATBALLS1 lb ground turkey
1 large onion, chopped
1 large carrot, shredded
3/4 teaspoon basil
1/2 teaspoon pepper
1 pkg frozen chopped spinach
1/2 cup dry bread crumbs
1/4 cup parmesan
1/4 cup egg substitute
flour
oil for frying
Preheat oven to 375°F
Thaw the spinach and using a clean dish towel or a bunch of paper towels to squeeze all the liquid out. Break up the spinach and set aside.
In a large bowl add the ground turkey, bread crumbs, shredded carrot, chopped onion, egg, basil, pepper and spinach. Mix thoroughly with your hands and shape into 1 to 1 1/2 inch meatballs.
Heat some oil in a large skillet, just enough to cover the bottom. Place some flour in a shallow baking dish and lightly roll each meatball in the flour and place in the skillet. Brown the meatballs on all sides and place in a shallow baking dish sprayed with cooking spray.
Bake for about 20 minutes.
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