In a large bowl, combine the ground turkey, garlic, onion, ¼ cup parsley, egg substitute, bread crumbs, evaporated skim milk, thyme, paprika, cumin, salt (if using), and pepper.
3
Mix well and form into meatballs about 1 inch in diameter.
4
(You should get about 5 dozen meatballs).
5
Place meatballs on rimmed nonstick baking sheets and bake for 15 minutes, until nicely browned.
6
Using a slotted spoon, transfer meatballs to a large platter and set aside.
7
---To Make The Garlic Sauce---.
8
Lightly coat a large nonstick skillet with cooking spray and place over medium heat.
9
Add the garlic and onion and cook, stirring occasionally, until the onion is soft but not browned.
10
Stir in the tomatoes, broth, and sherry; bring to a boil.
11
Add the meatballs to the skillet, reduce heat to simmer and continue to cook until meatballs are cooked through, about 8 to 10 minutes, occasionally spooning the sauce over the meatballs.
12
Transfer the meatballs and sauce to a large serving platter and sprinkle with parsley and almonds.
this is a great dish! I tried it the
other night using ground chicken, halved
the recipe, and we were delighted with
the presentation. An excellent choice
with rice and a green salad. Very easy
to prepare. My husband's just been
diagnosed a diabetic so I KNOW I'll
make this recipe again and again!
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