Indulge in a healthier version of an Italian classic with these oven-simmered turkey meatballs, featuring whole grain bread crumbs and aromatic spices, served in a rich Italian herb sauce – no frying required!
30 minutes, 4-6 servings
| 2 slices | Whole grain bread |
| 1 cup | Chicken broth |
| 1 lb | Ground uncooked turkey breast |
| 1 medium | Chopped onion |
| 1 Tbsp | Low-sodium chili seasoning |
| 1 tsp | Ground cinnamon |
| 1 tsp | Fresh ground black pepper |
| 1 jar | Italian herb pasta sauce |
| 3 cups | Hot cooked brown rice (optional) |
| garnish | Fresh flat-leaf parsley, chopped (optional) |
| 1. Tear 2 slices of whole grain bread into pieces and place them in a food processor or blender. |
| 2. Cover the food processor or blender and process or blend until fine crumbs form. |
| 3. Transfer the breadcrumbs to a bowl. |
| 4. Stir in 1/4 cup of the chicken broth to the breadcrumbs; set the mixture aside. |
| 5. In a large bowl, combine 1 lb of ground uncooked turkey breast, 1 cup of chopped onions, 1 tbsp of low-sodium chili seasoning, 1 tsp of ground cinnamon, and 1 tsp of black pepper. |
| 6. Add the soaked bread crumbs from step 4 to this mixture. |
| 7. With clean hands, thoroughly combine these ingredients. © FirstPageRecipes.com |
| 8. Wet hands to keep the mixture from sticking. |
| 9. Shape the mixture into thirty two 1-inch meatballs and set them aside. |
| 10. In a large skillet, combine 1 jar of organic italian herb pasta sauce and the remaining 1 cup of broth. |
| 11. Bring this mixture to a boil over medium high heat, stirring occasionally. |
| 12. Carefully add the meatballs, one at a time to this boiling mixture. |
| 13. Return the mixture to a boil, using a large spoon to turn meatballs. |
| 14. Reduce the skillet's heat to medium-low and let it simmer for 15 minutes. |
| 15. Optional: serve meatballs over hot cooked brown rice. |
| 16. Optional: garnish with chopped fresh flat-leaf parsley. |
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