Turkey and Spinach Meatballs.

These could be even lighter than they are, but none of my local grocery stores sell 99% fat free ground turkey and I used plain old Italian breadcrumbs instead of something with less points.

Each meatball ends up being 1pt and I froze five with a 1/2 cup of jarred sauce for 6pts total. With two ounces of pasta it’s a very generous 9pt meal.

2lbs of 97/3 ground turkey (24pts)

1 egg (2pts)

1/2 chopped red onion

1/4 cup of bread crumbs (2pts)

garlic

1/2 tablespoon dried Italian seasoning

1/2 cup thawed frozen chopped spinach

salt and pepper to taste.

Mix all ingredients together and scoop into 28 meatballs. Lightly brown in a large pan sprayed with non-stick spray and then finish cooking your preferred sauce.

Ground turkey, especially 97/3 is notoriously dry. The spinach and onions mixed into the meatballs helps to keep them moist.

I used a huge pan and still had to do two batches, it’s better to not crowd the meatballs since you want them to brown and not steam.

I used a regular tomato sauce from a jar that I added 2 cups of chicken stock to in order to stretch it out.

Five meatballs for 5pts is a very generous serving. I’ll have mine with a low point pasta, but they’re great on their own or on a sandwich.

I ran out of Tupperware to freeze portions in so some are in plastic bags with 1/2cup of sauce. I ended up with five portions since three of my meatballs mysteriously disappeared as soon as they were ready.

Since you have 28 meatballs you could also divide them by four and get seven meals if you want something for 5pts instead of 6.

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~ by What Adam Ate. on June 27, 2010.

One Response to “Turkey and Spinach Meatballs.”

  1. Sounds delicious, looks delicious….great food photography….

    Kay inn Scotland

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