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. |
8. Wet hands to keep the mixture from sticking. |
9. Shape the mixture into thirty two 1-inch meatballs and set them aside. © FirstPageRecipes.com |
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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