Makes 16 eggs
|1/3||cup chopped parsley|
|1/2||cup chopped green bell pepper|
|3||tablespoons dill pickle relish|
|1||teaspoon dried basil|
|1||teaspoon dried oregano|
|1/2||teaspoon black pepper|
|1||pound extra-lean ground turkey|
|1/4||cup instant plain oatmeal|
|1||tablespoon olive oil|
|Hot Tomato Dipping Sauce|
- Place parsley, bell pepper, relish, herbs, salt, pepper and egg whites in food processor fitted with metal chopping blade. Cover and pulse until bell pepper is finely minced. Add turkey and plain oatmeal; pulse 2 or 3 times, until just mixed. Chill mixture 15 minutes.
- Preheat oven to 325°F. Use a tablespoon to form oval, egg-shaped meatballs (about 1.5 ounces per egg). Heat olive oil in nonstick skillet over medium heat. Brown meatballs on all sides, and place on nonstick baking sheet.
- Bake until juices run clear (about 10 to 15 minutes). Serve warm with dipping sauce (or chilled and sliced into quarters).
|Serving Size:||2 meatballs with 2 tablespoons sauce|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||24 %|
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