Lightened up Version of Anne Burrell's Excellent Meatballs
I just adore Anne Burrell's Excellent Meatballs recipe. But for the sake of calories on a diet, I came up with this substitute. I got the 2 thumbs up from my Italian hubs, so it's a keeper! We pair this with some marinara and homemade zucchini noodles.
READY IN: 40mins
SERVES: 8
YIELD: 3 meatballs
UNITS: US
INGREDIENTS
Nutrition- 20ounces jennie-o lean italian ground turkey
- 16
- 5tablespoons Kraft® Grated Parmesan Cheese
- 2
- 1⁄2cup plain breadcrumbs
- 1tablespoon olive oil
- 1
- 3
- 1teaspoon Worcestershire sauce
- 1pinch red pepper flakes
- 2teaspoons coarse sea salt
- 1⁄2
Advertisement
DIRECTIONS
- Warm olive oil in a skillet. Sautee onions and red pepper flakes in oil on medium heat, until translucent.
- Add garlic, and sautee for 3 minute Take pan off of heat and cool.
- In a large bowl, mix all of the other ingredients together with hands, squishing to ensure mixed.
- Add cooled onion/garlic mix, and squish some more.
- In a 9x13 pan, form small golf ball sized meatballs. This should make 24 meatballs, plus one extra to cook in a pan to ensure flavor is to your liking before forming the meatballs.
- Bake for 25 minutes at 350.
- Take meatballs out of pan with a slotted spoon after cooling for 5 minutes, so it is not absorbing grease in pan.
- Serve with your favorite pasta/zoodle, or make into hoagies!
Advertisement