Thursday, March 31, 2016

Recipe Challenge Submission by Julie Rustad: Light Turkey Meatballs

4 tablespoons olive oil, divided
1/2 medium yellow onion finely chopped
1 cup finely diced button mushrooms
1/2 cup dry whole-wheat breadcrumbs
1/3 cup fat-free milk
1 1/2 pounds lean ground turkey
3 tablespoons chopped fresh basil leaves
2 tablespoons grated Pecorino Romano or Parmesan Cheese
3 teaspoons course salt
1 large egg white, lightly beaten
1. Preheat oven to 400 F.

2. In a medium pan, heat 2 tablespoons olive oil over medium heat. Saute onion and mushrooms until onion is translucent and mushrooms are soft, about 5-7 minutes. Remove from heat and stir in bread crumbs. Let cool to room temperature; slowly stir in milk.
3. In a large bowl, gently combine breadcrumb mixture with turkey, basil, Percorino or Parmesan cheese, salt, and egg white. Form into 30 1 inch meatballs.
4. In a medium skillet, heat 2 tablespoons olive oil over medium heat and lightly brown meatballs on all sides. Be not to overcrowd meatballs.
5. Spray cookie sheet with cooking spray and transfer lightly browned meatballs to cookie sheet. Bake for about 15 mins or until no longer pink.
NOTE: I like to make extra and freeze them. They can be frozen raw and cooked in marinara sauce (cook about 20 mins), or freeze after cooking. These are very versatile. They can be eaten plain or add your favorite sauce (barbeque sauce, marinara, etc.).  They make a great appetizer for a crowd!
Tip: Use a small ice cream scoop to form meatballs. Once you formed the meatballs with the scoop, gently roll each meatball to make them perfectly round. Also, dip your hands in cold water to prevent turkey from sticking to your hands.
Healthy alternative: These are a healthy alternative to traditional meatballs because of the turkey and the mushrooms. These meatballs are light in calories and good for you. The mushrooms help to hold the turkey meatballs together and helps to keep them moist.