Eastern Mediterranean Turkey Meatballs
2 eggs, beaten
¼ cup nonfat plain Greek yogurt
½ tsp salt
½ tsp pepper
1-1/2 tsp ground coriander or ground cardamom
2 tsp ground cumin
1 Tbsp minced garlic
1 Tbsp parsley flakes
½ cup Kikoman whole wheat panko crumbs
1 package (19.2 oz ) Honeysuckle White 93% lean ground turkey
1, 14.6 oz jar Prego Roasted Garlic Parmesan Sauce, heated
Chopped fresh parsley for garnish (optional)
Preheat oven to 425 ºF.
Combine beaten eggs, yogurt, and spices in a large bowl. Gently stir in panko crumbs. Add ground turkey in small chunks and gently combine with seasonings. Form 1 level tablespoon of mixture into balls and place on lightly oiled baking sheet.
Bake 20 minutes or until temperature reaches 165° F. * (Meatballs may be refrigerated or frozen at this point and then reheated in sauce before serving.) Spoon heated Parmesan sauce over meatballs and garnish with chopped fresh parsley, if desired.
Serving suggestion: Serve with wedges of whole wheat pita bread dipped in olive oil and individual salads of romaine lettuce, sliced cucumbers and cherry tomatoes drizzled with an oil and vinegar dressing.
Judy Fitzgibbons, MS, RD, LD
Serving Size: 5 meatballs
Servings Per Recipe: 8
Amount Per Serving
Total Fat 7.2 g
Saturated Fat 2.3 g
Cholesterol 100 mg
Sodium 530.6 mg
Total Carbohydrate 13.5 g
Dietary Fiber 2.6 g
Sugars 6.8 g
Protein 18.5 g