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Nutrition Facts

Serving Size 1 (104g)

Recipe makes 6 servings

The following items or measurements are not included below:

1/2 teaspoon pepper

Calories 166
Calories from Fat 68 (40%)
Amount Per Serving %DV
Total Fat 7.6g 11%
Saturated Fat 2.1g 10%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 1.8g
Trans Fat 0.2g
Cholesterol 94mg 31%
Sodium 344mg 14%
Potassium 237mg 6%
Total Carbohydrate 8.0g 2%
Dietary Fiber 0.7g 2%
Sugars 0.9g
Protein 15.7g 31%

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Turkey Meatballs

Recipe #33944 | 21 min | 15 min prep | add private note
Bergy

By: Bergy
Jul 11, 2002

Quick, easy light flavor. I enjoy these with a green salad. Lite cooking so great for the waistline

SERVES 6 , 30 meatballs (change servings and units)

Ingredients

Directions

  1. 1
    Mix all the ingredients and shape into 30 meatballs apprx.
  2. 2
    1" across.
  3. 3
    Spray a nonstick pan lightly with veggie oil.
  4. 4
    Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!

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Featured Reviews for This Recipe

From: Chef Johnsonville

On Jun 29, 2008

This recipe was quick and easy. For once, I had every ingredient! I baked a batch and cooked some on the stove top. I much prefered the baked ones, although I forgot to turn them midway through since my pan tends give a nice crunchy bottom. Very nice quick and tasty.

1 person found this review helpful

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  • From: caromello

    On Jun 10, 2008

    I'm so impressed how simple this delicious recipe is! Tonight was the first time making these meatballs and they came out perfectly seasoned and tender! I didn't have dry breadcrumbs, so I toasted 3 slices of bread in my toaster and ran it through the food processor (which a touch of dry oregano). What I felt like really made the meatballs stand out was the fresh parsley. It really brightened up the flavor! Thank you for this recipe!

    0 people found this review helpful

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  • From: kolibri

    On Jul 21, 2005

    So easy and quick, and delicious, took me five minutes to whip these up. Actually I surprised how tasty it was - turkey tends to be a little bland, but this one had a really nice fresh taste from the parsley, onion and garlic. I cooked them in the oven as I find that easier with meatballs, 400 F for about 30 minutes - moist and delicious. Many thanks for the recipe, this truly is a keeper.

    13 people found this review helpful

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  • From: Chippie

    On Jan 4, 2005

    UPDATED: Finally remembered to take a picture of these wonderful turkey balls. Sauce shown is from CountryLady's Mushroom Sauce #76376 and was a great compliment. Bergy, Bergy, Bergy, these were fantastic! Made the turkeyballs about 2 weeks prior to Thanksgiving, vacuumed sealed and froze. They defrosted well in the crockpot on low for about 2 hours and my family devoured them as one of our appetizers. I made CountryLady's Mushroom Sauce #76376(froze that too) and mixed in with your turkeyballs. These two recipes really compliment eachother and are a must to make over this holiday season. Wonderful herbs in this mixture and entire family raved about them. Thanks Bergy, but damn I forgot to take a picture. Although, I will be making these again for my Christmas brunch for the DH's family, so will try to remember to take one then.

    5 people found this review helpful

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  • Read all 36 reviews

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