Light Turkey Meatballs


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Why I Love This Recipe

This recipe for light turkey meatballs is from the January/February 2008 issue of Everyday Food.


Ingredients You'll Need

3 slices whole-wheat sandwich bread
1/4 cup whole milk
1 1/2 pounds ground turkey, 93 percent lean, dark meat
3 scallions, finely chopped
2 small cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 large egg
Coarse salt and ground pepper


Directions

Place bread in food processor; pulse until fine crumbs form.


In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.


In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.


With hands, form mixture into balls, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.


To freeze, transfer baking sheet to freezer. Freeze for 1 hour to set shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.


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