Ingredients:
2 lbs extra lean ground turkey
8 cloves garlic, minced
1 onions, minced
1/2 cup chopped fresh parsley
4 fluid ounces liquid egg substitute or 2 large eggs, lightly beaten
1 cup fresh breadcrumbs
2 fluid ounces evaporated skim milk
1 teaspoon crushed dried thyme
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon salt substitute
1/2 teaspoon fresh ground pepper
3 tablespoons minced parsley
3 tablespoons toasted slivered almonds
olive oil flavored cooking spray
6 cloves garlic, minced
1 onions, minced
4 large plum tomatoes, seeded and chopped
16 fluid ounces fat-free low-sodium chicken broth
2 fluid ounces dry sherry
Directions:
Preheat oven to 425 F.
In a large bowl, combine the ground turkey, garlic, onion, 1/4 cup parsley, egg substitute, bread crumbs, evaporated skim milk, thyme, paprika, cumin, salt (if using), and pepper.
Mix well and form into meatballs about 1 inch in diameter.
(You should get about 5 dozen meatballs).
Place meatballs on rimmed nonstick baking sheets and bake for 15 minutes, until nicely browned.
Using a slotted spoon, transfer meatballs to a large platter and set aside.
—To Make The Garlic Sauce—.
Lightly coat a large nonstick skillet with cooking spray and place over medium heat.
Add the garlic and onion and cook, stirring occasionally, until the onion is soft but not browned.
Stir in the tomatoes, broth, and sherry; bring to a boil.
Add the meatballs to the skillet, reduce heat to simmer and continue to cook until meatballs are cooked through, about 8 to 10 minutes, occasionally spooning the sauce over the meatballs.
Transfer the meatballs and sauce to a large serving platter and sprinkle with parsley and almonds.
Serve with toothpicks for spearing the meatballs.
Servings: Serve
Time preparation: 30 min.
Time total: 75 min.