When I fancy Spaghetti and Meatballs for dinner, but want it to be as healthy as possible, I cook whole grain spaghetti and use this recipe for Turkey Meatballs. It's adapted from the turkey meatloaf recipe on my "Let's All Cook" website and the resulting meatballs are so moist and juicy, you won't believe they're made from 100% ground turkey. Everyone knows that ground turkey is low in fat, so the recipe needs something to add moisture; this is where the secret ingredients come in - grated carrot and zucchini! So, as well as adding juiciness, you're adding fiber and nutrients - you don't need to mention this to the kids, they won't notice...
(Makes approx. 3 dozen)
Ingredients:
1 lb. ground turkey
1/2 - 1 cup breadcrumbs, preferably whole wheat
1 egg
1 medium carrot, peeled
1 small zucchini
1/2 small onion
1/2 teaspoon salt, freshly ground black pepper
1/2 teaspoon dried mixed herbs
Oil to fry
Place all the above ingredients (except oil) in a large mixing bowl. and combine thoroughly. I use a Microplane
coarse grater to shred carrot, zucchini and onion, it's also perfect for Parmesan cheese.
Take heaped tablespoons of the mixture and roll them into approximately 36 balls.
Heat a large skillet with 2 tablespoons oil (canola or olive) and fry the meatballs on medium heat until brown on one side. Turn the meatballs one at a time and cook for 3 - 4 minutes until cooked all the way through (or no longer pink inside).
Serve the meatballs with your favorite spaghetti or marinara sauce. Enjoy!
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