Turkey Meatball recipe lower in fat, full of flavor



Although it’s become common knowledge that ground turkey is a healthier substitute for fattier varieties of ground beef and pork, some people say ground turkey lacks flavor.

Naturally, it does because it has less fat — one savory source of flavor. However, just because you opt for leaner meat doesn’t mean you have to forgo great-tasting food.

This recipe for Turkey Meatballs demonstrates how it’s done. Herbs, onions, garlic and red peppers provide a slightly sweet, garden-fresh taste. Oatmeal contributes to the tenderness.

This dish can be served with pasta, as a sub, appetizer or snack. Grease not included (wink).

Turkey Meatballs

Ingredients

Greasy food is overrated. Try this recipe for Turkey Meatballs and taste where flavor really comes from. (Daily Record/Sunday News -- Kate Penn)

Greasy food is overrated. Try this recipe for Turkey Meatballs and taste where flavor really comes from. (Daily Record/Sunday News — Kate Penn)

1 pound 93 percent lean ground turkey
1 tablespoon olive oil
2 cloves garlic, minced
1 cup red bell pepper, diced
1/2 cup onion, diced
1 egg
1/3 cup oatmeal
1/4 cup whole-wheat breadcrumbs
1 cup spinach, chopped
2 tablespoons fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1. Preheat oven to 375 degrees.
2. Heat pan on medium-high and add olive oil. Coat the pan with the oil, and once it’s hot, add garlic, red pepper and onion, and saute for about 3 minutes. Remove from heat.
3. In a large bowl, mix turkey, egg, oatmeal, breadcrumbs, spinach, basil.
4. Line a baking sheet with tinfoil. Roll mixture into 1-inch balls and line on sheet.
5. Bake for about 20 minutes.

Makes about 20 meatballs.

Nutrition information (per meatball): 53 calories, 3 grams fat, 2 grams carbohydrates, 5 grams protein

About Leigh Zaleski

I'm a health features reporter for the York Daily Record/Sunday News and healthy living blogger for No Sweat, York. Contact me with story ideas at lzaleski@ydr.com, 717-771-2101 or @leighzaleski on Twitter.
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