We add chopped sun-dried tomatoes, ricotta and herbs to make these meatballs flavorful and healthy. Try them with marinara over pasta or as an appetizer.
We add chopped sun-dried tomatoes, ricotta and herbs to make these meatballs flavorful and healthy. Try them with marinara over pasta or as an appetizer.
Notes
Wine Suggestion: Merlot
Nutrition per Serving Cal: 188.4 • Fat: 4.6g • Carb: 10.7g • Protein: 25.7g • Fiber: .8g • Sugar: .8g Ingredients
Nutrition per Serving Cal: 188.4 • Fat: 4.6g • Carb: 10.7g • Protein: 25.7g • Fiber: .8g • Sugar: .8g Ingredients
- 1/2 tsp canola oil
- 1 cup white onion, chopped
- 2 cloves garlic
- 1 lb ground turkey, Jennie O Extra lean is preferred
- 1/2 cup plain breadcrumbs
- 1/4 fresh basil, chopped
- 1 tsp dried oregano
- 1/3 cup low fat ricotta
- 1 egg
- 1/4 tsp crushed red pepper flakes
- 1/4 cup shredded parmesan
- 3 Tbsp chopped sun-dried tomatoes
- 1/2 tsp salt
- 1/4 tsp pepper
- In a small skillet, heat canola oil over medium heat. Add onions and saute for 4 minutes, add garlic and cook one more minute. Set aside.
- In a separate bowl, combine turkey, breadcrumbs, basil, oregano, ricotta, egg, chili flakes, parmesan, sun-dried tomatoes, salt and pepper. Add the onion and garlic mixture to the bowl.
- Use clean hands or a fork to completely combine the ingredients.
- Preheat oven to 375 degrees.
- Roll the turkey mixture into ping-pong to golf ball-sized balls and place on a greased baking sheet. You should end up with 18 turkey meatballs.
- Place in the middle rack of the oven and bake for 20 minutes.
- Serve with marinara and whole wheat pasta or as an appetizer.
