Top Review by woodland hues
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!
- 2 lbs extra lean ground turkey
- 8 cloves garlic, minced
- 1 onion, minced
- 1⁄2 cup chopped fresh parsley
- 4 fluid ounces liquid egg substitute or 2 large eggs, lightly beaten
- 1 cup fresh breadcrumb
- 2 fluid ounces evaporated skim milk
- 1 teaspoon crushed dried thyme
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground cumin
- 1 teaspoon salt substitute
- 1⁄2 teaspoon fresh ground pepper
- 3 tablespoons minced parsley
- 3 tablespoons toasted slivered almonds
- olive oil flavored cooking spray
- 6 cloves garlic, minced
- 1 onion, minced
- 4 large plum tomatoes, seeded and chopped
- 16 fluid ounces fat-free low-sodium chicken broth
- 2 fluid ounces dry sherry
Directions See How It's Made
- Preheat oven to 425°F.
- 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.
- Mix well and form into meatballs about 1 inch in diameter.
- (You should get about 5 dozen meatballs).
- Place meatballs on rimmed nonstick baking sheets and bake for 15 minutes, until nicely browned.
- Using a slotted spoon, transfer meatballs to a large platter and set aside.
- ---To Make The Garlic Sauce---.
- Lightly coat a large nonstick skillet with cooking spray and place over medium heat.
- Add the garlic and onion and cook, stirring occasionally, until the onion is soft but not browned.
- Stir in the tomatoes, broth, and sherry; bring to a boil.
- 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.
- Transfer the meatballs and sauce to a large serving platter and sprinkle with parsley and almonds.
- Serve with toothpicks for spearing the meatballs.