Meatballs are an integral part of Italian-American cooking (not so much in Italy, but that’s another story) but red meat is largely off my diet since my angioplasty in 2012. So I’ve switched from beef to turkey meatballs. It occurred to me I’ve referred to them in past posts here but never shown how to make them.
So here’s a quick guide. Start with a pound of lean ground turkey, which has about one gram of fat per ounce. Add four to six ounces of Panko breadcrumbs, some reduced fat Parmesan cheese and Italian seasoning you can buy pre-mixed (be sure to get a mix without salt listed as an ingredient). Add cheese and seasoning to your taste preference.
Combine the ingredients in a bowl, adding water to help bind it all. Mix it together, then form it into meatballs using your hands, rolling it clockwise across your palms (or you can buy a device to make meatballs).
I normally get 17 turkey meatballs from a pound, so each is a bit less than one ounce, or one gram of fat. The breadcrumbs are low-salt, the cheese has salt, so be prudent in how much you add. This is still a low-salt offering, and definitely lower-fat than beef or more traditional beef and pork meatballs.
Cook them for about an hour at 350, turning after 30 minutes. Coat the bottom of the pan with water to avoid sticking, you may need to add more water at the 30-minute mark too.