Diabetic Garlic Turkey Balls

• Ready In: 1 hr 15 mins
• Serves: 15
• Yields: 60 Balls

Ingredients

• 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

• Sauce

•  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

1. Preheat oven to 425°F.
2. 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.
13. Serve with toothpicks for spearing the meatballs.