Turkey Meatballs

Submitted by admin on November 18, 2011 - 3:06pm

You can enjoy turkey meatballs as an appetizer, a potluck dish or great as a topping for your favorite pasta and sauce. Turkey meatballs are ideal for freezing, kids love them and so will the adults. I buy the whole organic turkey breast and thigh at a specialty shop and have the clerk grind it fresh for me.

Compared with other meats, turkey has fewer calories, less fat, less cholesterol, and very little sodium. Turkey is a good source of protein for any bodybuilder or fitness buff with a biological value (BV) of approximately 83 when cooked.

Most of the fat in turkey is in the skin and most of the fat in the meat is in the dark meat (38% fat) as compared to the white meat (22% fat) with the skin removed.

The meat fiber is easier to digest than other types of meat, which makes it a good choice for individuals that may have digestive problems. Turkey is beneficial for all blood types.

I don’t add bread crumbs to the meatballs, it isn’t necessary; the meatballs have a nice consistency without. Usually breadcrumbs are added as a filler to stretch out the meat.

I use both fresh ground turkey breast and thigh, as the breast alone could make the meatballs a bit too dry. By all means use just the turkey breast if you wish.

This recipe can be baked in the oven or sautéed on the stove top.