Light Turkey Meatballs – Martha Stewart Recipes


3 slices whole-wheat sandwich bread

1/4 cup whole milk

1 1/2 pounds ground turkey (93 percent lean, dark meat) (Look for Ground Turkey in the Hy-vee Meat Department!)

3 scallions, finely chopped

2 small garlic cloves, minced

2 tablespoons chopped fresh parsley

1 large egg

Coarse salt and ground pepper


Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.

In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.

With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.

To freeze, place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.

via Light Turkey Meatballs – Martha Stewart Recipes.