Turkey Meatballs

Who doesn't love a BIG bowl of spaghetti and meatballs? Red sauce, pesto, no sauce, I'll eat it. But I have become obsessed with a cooking blog called Skinnytaste, which turns all of our favorite recipes lighter, healthier, and in most instances, yummier! This may be the first bowl of meaty goodness that I have enjoyed where I didn't feel like wheelbarrowing myself down to bed at the end of the night. And to be honest, they were better than any red meat-meatball I have ever made or tried. I served these with the Spinach Pesto recipe that I posted earlier last week.


Turkey Meatballs


Ingredients:

• 1 lb. ground turkey meat
• 1 1/2 slices fresh bread, crusts removed (I used whole wheat)
• 1/4 cup finely chopped onion
• 2 large galic cloves, minced
• 2 tbsp. grated parmaggiano reggiano cheese
• 2 tbsp. chopped baby spinach leaves
• 1 egg, lightly beaten
• 1/2 tsp. salt
• freshly ground black pepper

Preheat the broiler.

In a medium pan over medium heat, saute the onions and garlic in a small bit of olive oil until translucent, about 6 minutes.

Combine the turkey with all other ingredients, including the onion mixture in a large work bowl; try not to overmix the mixture. Lightly form the mixture into 1-inch balls and place them on a rimmed baking sheet, then pour about 1/2 cup water into the baking sheet; just enough to cover the bottom of the sheet and keep the meatballs from drying out in the oven. Place the baking sheet under the broiler on the top rack for about 15 minutes. Remove the meatballs from the baking sheet and add to your favorite spaghetti combination.