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Correo Electrónico
Add a photoServings: about 30 meatballs Total Time: 1 hour Points: 1 ww point each
Ingredientes
- 20 oz (1.3 lb) Ground Turkey Breast 99% lean
- 1/4 cup seasoned breadcrumbs
- 1/4 cup Reggiano Parmigiano cheese, grated
- 1/4 cup parley, finely chopped
- 1 egg
- 1/2 small onion, minced
- 1 clove garlic, minced
- 1 tsp kosher salt
- 2 tbsp olive oil
- Quick marinara sauce:
- 1 tbsp olive oil
- 4 cloves garlic, smashed
- 2 28 oz cans crushed tomatoes (I like Tuttorosso)
- 1 bay leaf
- 1 tsp oregano
- 1/4 cup fresh chopped basil
- salt and fresh pepper to taste
Direcciones
- In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer.
- In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic and cheese. Using your (clean) hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball.
- Heat the 2 tbsp olive oil on medium high in a large saute pan. Add the meatballs and saute until browned on all sides, about 5 minutes. When brown, add the meatballs to the sauce and cook about 20 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 30 servings | |
| Calories 65 | |
| Calories from Fat 26 | 40% |
| Total Fat 2.96g | 4% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 170mg | 7% |
| Potassium 225mg | 6% |
| Total Carbs 5.2g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.2g | 0% |
| Protein 5.17g | 8% |
