Italian Meatballs

Submitted by Alyce Liber

Ingredients:

1 lb. ground lean Turkey (breast)

¼ c. grated Parmesan Cheese

½ lb. hot Italian Turkey Sausage

1 tsp. Worcestershire Sauce

½ lb. Portabella Mushrooms

1 Egg

1 pkg. Frozen Chopped Spinach

½ tsp. Salt

4 large cloves of Garlic, minced

¼ tsp. ground Black Pepper

Directions:

Clean and cut up mushrooms; chop or place in a food processor and pulse twice. Defrost spinach and press out excess water; add spinach and garlic to mushrooms in food processor; process until garlic is minced. Add cheese, Worcestershire sauce, egg, and salt and pepper. Place these ingredients into a large bowl; add turkey and sausage and mix well with your hands. Form into balls – about 1½” - 2” in diameter. *If using in casserole, form meatballs to ½” – 1” size.
2 Ways to cook:
Preferred: just add meatballs to spaghetti sauce and cook for about ½ hour.
Good: Spray a large non-stick sauté pan with non-stick cooking spray; brown meatballs on all sides over medium heat. Heat until cooked through.
Serving suggestions:
Meatball subs: Use semi-hard sub rolls. Slice rolls horizontally; remove some of the dough. Place hot meatballs in cavity; add a few tablespoons of warm sauce and top with thin slices of reduced fat mozzarella or provolone. Place under broiler until cheese melts.
Spaghetti and meatballs: Heat meatballs in sauce (yours or low-fat commercial); cook pasta (2 oz. per serving); serve meatballs and sauce over pasta.
*Meatball Casserole: Mix meatballs and sauce and cooked pasta together, place in a coated baking dish; top with thin slices of reduced fat mozzarella or provolone and bake for about 30 minutes @ 350.

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