So I made turkey meatballs for dinner last night. I have to say, they turned out pretty good. The only change I would make is to reduce the number of onions in the recipe. What is it with people cramming lots of onions into a recipe? Eww. I like onions and even I felt this was too much. Also, if you’re not worried about fat and calories, go ahead and use ground beef or pork instead of turkey. Turkey is dry. And it doesn’t have a whole lot of taste. But if you’re looking for healthy stuff, there’s plenty of BBQ sauce to drown out the turkey’s dry non-tasting-ness.
At any rate, here’s the recipe:
2.5 pounds of turkey breast, ground (I used one package of lean and one package of extra lean for this recipe)
1 large egg
1/2 of a small or 1/4 of a large onion, finely diced
1/2 cup 2% cheddar cheese, shredded (you can use any kind of cheese here; pepperjack would be good)
30 ritz crackers, crushed
1/2 cup cilantro, chopped
1/8 cup olive oil
2 cups BBQ sauce, divided
In a large bowl, mix together (with your hands) everything, reserving 1 2/3 cups of the BBQ sauce. Then use a spring-loaded scoop to form the meatballs. You should have about 50, depending on the size of the meatballs. At this point, you can do as I did and put half the meatballs on a cookie sheet and place in your freezer to freeze solid, bag, and use later. Or you can not.
Put the remaining meatballs into a 9×13 baking dish, and top with the remaining BBQ sauce. Bake at 325 for 45 minutes, then bump the heat to 350 for about another 20 minutes.
Makes 10 servings of about 5 meatballs each.
For you Weight watchers folks, one serving of this (5 meatballs) has 7 points plus.