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Turkey-Broccoli Roll-Ups
Learn how to prepare roll-ups & quesadillas that taste divine but don't need divine intervention to create.
Turkey Meatballs in Cranberry-Barbecue Sauce
Yield: Makes 12 servings
Ingredients:
1
can (16 ounces) jellied cranberry sauce
1/2
cup barbecue sauce
1
egg white
1
pound 93% lean ground turkey
1
green onion with top, sliced
2
teaspoons grated orange peel
1
teaspoon reduced-sodium soy sauce
1/4
teaspoon black pepper
1/8
teaspoon ground red pepper (optional)
Preparation:
1.
Combine cranberry sauce and barbecue sauce in slow cooker. Cover; cook on HIGH 20 to 30 minutes or until cranberry sauce is melted and mixture is hot.
2.
Meanwhile, place egg white in medium bowl; beat lightly. Add turkey, green onion, orange peel, soy sauce, black pepper and ground red pepper, if desired; mix until well blended. Shape into 24 balls.
3.
Spray large nonstick skillet with nonstick cooking spray. Add meatballs to skillet; cook over medium heat 8 to 10 minutes or until meatballs are no longer pink in center, carefully turning occasionally to brown evenly. Add to heated sauce in slow cooker; stir gently to coat.
4.
Reduce heat to LOW. Cover; cook 3 hours. Transfer meatballs to serving plate; garnish, if desired. Serve with decorative appetizer picks.
Nutritional Information:
| Serving Size: 2 meatballs with 2 tablespoons Sauce | |
| Fiber | 1 g |
| Carbohydrate | 18 g |
| Cholesterol | 19 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 27 % |
| Calories | 137 |
| Protein | 7 g |
| Sodium | 206 mg |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 1 |
| Fruit | 1 |
This recipe appears in:
Meat
