Friday, April 6, 2012

Meatballs In Garlic Sauce

2 pounds extra lean ground turkey
8 large cloves garlic, minced
1 medium onion, minced
1/2 cup chopped parsley
1/2 cup liquid egg substitute or 2 large eggs, lightly beaten
1 cup fresh bread crumbs
1/4 cup  evaporated skim milk
1 teaspoon  crushed dried thyme
1/2 teaspoon  paprika
1/2 teaspoon ground cumin
1 teaspoon salt (optional)
1/2 teaspoon  freshly ground pepper
3 tablespoons  minced parsley
3 tablespoons slivered almonds, toasted

olive oil cooking spray
6 large cloves garlic, minced
1 medium onion, minced
4 large plum tomatoes, seeded and chopped
2 cups (480 ml) 98% fat free, no-salt-added canned chicken broth
1/4 cup (60 ml) dry sherry

Preheat oven to 425°F

In a large bowl, combine ground turkey, garlic, onion, 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 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 onion is soft but not browned.

Stir in tomatoes, broth, and sherry. 

Bring to a boil.

Add 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 meatballs and sauce to a large serving platter and
sprinkle with parsley and almonds. Serve with toothpicks for spearing
the meatballs.

Makes 15 servings

Per 4 meatball serving: 113 calories (13% calories from fat), 17 g
protein, 2 g total fat (0.3 g saturated fat), 7 g carbohydrates, 1 g
dietary fiber, 41 mg cholesterol, 80 mg sodium
Diabetic exchanges: 2 very lean protein, 1/2 carbohydrate (bread/starch)



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