SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mini Turkey Meatballs

Makes: 6 servings
Serving size: 6 meatballs
Prep 30 mins Chill 2 hrs to 24 hrs Bake 450°F 8 mins to 10 mins
Mini Turkey Meatballs
Ingredients
  • 1 egg
  • 1/2 cup  unsweeetened applesauce
  • 1/2 cup  shredded sweet potato or carrot
  • 1/4 cup  finely chopped green onions
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  ground black pepper
  • 1 pound  lean ground turkey or beef
  • 1/2 cup  soft whole wheat bread crumbs
Directions

1. In a small bowl stir together the egg, applesauce, sweet potato, green onions, salt, and pepper.

2. In a large bowl combine turkey and bread crumbs. Fold egg mixture into turkey mixture; mix well. Cover and refrigerate for 2 to 24 hours. (This step is important for the bread crumbs to absorb moisture and flavor.)

3. Heat oven to 450 degrees F. Shape turkey mixture in 1-inch diameter balls. Place meatballs on a foil-lined 15x10x1-inch baking pan. Bake for 8 to 10 minutes or until no pink remains (170 degrees F).

4. Serve meatballs with spaghetti and sauce or as a pizza topper.

From the Test KitchenTeaching Notes:
  • For easy shaping, turn the turkey mixture onto waxed paper. Pat it into a 9x8-inch rectangle, then cut 36 equal-size squares. Roll the squares into balls. Or shape meatballs by using a small cookie scoop, occasionally dipping the scoop in water to prevent the meat from sticking.
Teaching Notes:
  • Make a big batch of meatballs, cook them all, and freeze some for later. To freeze some, place meatballs in a single layer on a baking sheet or tray. Place them in the freezer for several hours, then pack them in resealable freezer bags, squeezing out excess air. Label and date the bag. Freeze and use within 2 months. To serve the frozen cooked meatballs, heat them in a nonstick skillet over medium heat for 5 to 8 minutes. To use, place desired number of meatballs in a nonstick skillet. Heat over medium heat for 5 to 8 minutes or until heated through
Nutrition Facts (Mini Turkey Meatballs)
  • Servings Per Recipe 6,
  • cal. (kcal) 132,
  • Fat, total (g) 2,
  • chol. (mg) 72,
  • carb. (g) 8,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 20,
  • vit. A (IU) 1603,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 12,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 299,
  • Potassium (mg) 98,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.