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    You are in: Home / Recipes / Turkey Parm Meatballs Recipe
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    Turkey Parm Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    ttreber's Note:

    I wanted to get away from ground beef for a few recipes. This is great in spaghetti. I had leftover meatballs and put them with marinara sauce and hoagie rolls, I spread them with butter, garlic powder, and more parm. After putting them on the broiler for a minute or two, We had sub sandwiches. Everyone loved them! Hope you enjoy!

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Place all ingredients except olive oil in a large bowl.
    2. 2
      Mix with your hands.
    3. 3
      Have some paper towels handy and keep the warm water running in the sink because it gets cold after a while!
    4. 4
      Shape into golf ball sized balls.
    5. 5
      Let rest while you wash up and heat the olive oil in a large skillet.
    6. 6
      Fry the meatballs and turn every three minutes until cooked all the way through.
    7. 7
      Let them rest on a plate with paper towels.
    8. 8
      Add to your sauce while it heats and use for spaghetti or sub sandwiches.

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    Ratings & Reviews:

    • on April 13, 2009


      This is one of the few PAC recipe tags that I was happy to double, primarily because I was interested in having some to freeze for later! Used these in a homemade pasta sauce over cheese tortellini, & am looking forward to using them for meatball sandwiches, too Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs in this Spring's Pick A Chef]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turkey Parm Meatballs

    Serving Size: 1 (101 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.5
    Calories from Fat 177
    Total Fat 19.7 g
    Saturated Fat 5.1 g
    Cholesterol 148.6 mg
    Sodium 367.7 mg
    Total Carbohydrate 6.4 g
    Dietary Fiber 0.4 g
    Sugars 0.9 g
    Protein 25.1 g

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