Turkey Meatballs Friday, November 7, 2008


Janet Seiber UT Medical Center

1 pound ground turkey
2 to 3 medium carrots (6 ounces), peeled and finely grated (about 2/3 cup)
1 large omega-3 egg
1/2 cup quick-cooking or old-fashioned oats
1/2 cup grated Parmesan cheese
2 TBSP ground flaxseed
1 TBSP garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 bag fresh cranberries
1 cup Splenda
1 cup orange juice
1 (12 ounce) bottle chili sauce


Preheat the oven to 400̊F. Spray a large baking sheet with non-stick cooking spray and set aside. Combine the turkey, carrots, egg, oats, Parmesan cheese, flaxseed, garlic powder, salt and pepper in a large bowl and mix until ingredients are just combined. Shape the meat mixture into twenty-four 1 ½-inch balls. Place them on the baking sheet and cook until lightly browned, 10 minutes. Combine cranberries, Splenda, and orange juice in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry mixture is reduced by half, then add chili sauce.
When the meatballs come out of the oven, add them to the sauce, reduce the heat and simmer, covered, about 20 minutes. Place in chafing dish or slow cooker to keep warm. Tip: To spice it up even more, add a teaspoon of cumin and a 1/4 teaspoon of cayenne to the sauce while it is cooking. Yield: 24 Meatballs

Nutrition Facts: Serving Size: 2 meatballs
Calories- 135, Fat- 5 grams, Saturated Fat- 1.5 gram, Sodium- 200 mg, Carbohydrate- 9 grams,
Fiber – 1 grams

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