Super Bowl was here again and neither one of us had a specific team we were rooting for, but of course we were still celebrating with friends, drinks and food. Since we are on this health kick recently (aka wedding diet), I wanted to make something that we could eat without feeling guilty about it. Of course I went the first place I always go – the Internet.
I came across this fantastic recipe for Turkey Meatballs and Homemade BBQ sauce which was something I have never done, but have learned that making your own sauce or dressing can make your meal much healthier because of the ingredients you choose to put it in. And since my fiancé and I are on our “wedding diet” this recipe could not have been more perfect.
Turkey Meatballs with Homemade BBQ Sauce
4 slices whole-wheat sandwich bread, cut edges off into squares
1/4 cup whole milk
1 1/2 pounds lean ground turkey (I used the Simply Organic brand from Ralph’s grocery store)
3 scallions, finely chopped
4 small garlic cloves, minced
3 tablespoons chopped parsley
1 large egg
Sea Salt and Ground Pepper
(click here for Homemade Meatball Sauce recipe)
1. Cut bread into squares and place into food processor, until fine crumbs form. In a small bowl, mix breadcrumbs with milk and set aside for 5 minutes.
2. In a large bowl, combine turkey meat, scallions, garlic, parsley, egg, a pinch of salt and pepper, and breadcrumbs mixture; use a fork to mix gently.
3. With hands (this is where it gets a little messy), form mixture into balls. They are about 2 tablespoons in size, I kept the sizes consistent using the same hand motions as I rolled.
4. Place the balls on a single layer on a baking sheet lined with parchment paper. I use a parchment paper that is parchment on one side and foil on the other, helps keep the heat on the items placed on the baking sheet.
5. I placed the meatballs in the freezer on the baking sheet before cooking to bind them and help them set – for about 40 minutes. Then I cooked them on 350 degrees for about 35 minutes, turning probably every 12 minutes.
You can also freeze them on the baking sheet and them keep in a baggy for a later meal. The guys I was serving them for ate all 32 meatballs I made – they said “these are the BEST meatballs!”
Recipe inspired by Light Turkey Meatballs, Martha Stewart Show, January Winter 2008