Baked Meatballs

pbMakes 24 small balls/b/p
h2Chef's Note/h2
pI love the meat ball. Most Italian grandmothers would frown on my baking the meatballs rather than frying them. For all sorts of reasons: less fat, speed, greater yield, etc., I like them baked. I can, and you can make them of lean ground beef or lean ground turkey, or a combination of both. /p
pFor whatever reason, Ground turkey is mostly sold in 20 ounce packages./p
pI buy the leanest ground turkey I can find, and add olive oil for 2 reasons, 1) to add a “good” fat to the dish and 2) to add that wonderful flavor to the mixture./p
pTo keep it lower in carbohydrates, I use grated parmesan cheese in the place of bread crumbs./p
h2Ingredients/h2
ul
li20 Ounces ground lean turkey (or beef or a combination)br /
1 small onion, minced/li
li1 clove of garlic, grated/li
li1 tsp basil/li
li1 tsp oregano (dry)/li
li2 tsp parsley (fresh)/li
liSalt pepper to taste and your doctor’s advice/li
li1 Tbsp olive oil/li
li1/4 cup grated Parmesan cheese/li
/ul
h2Preparation/h2
ol
liCombine all the ingredients except the turkey (beef) in a bowl. Add ground meat and combine./li
liBake on an oiled sheet pan at 400° degrees for 10 minutes. Turn baking pan to insure all the balls brown evenly, and bake 6-7 minutes more./li
liCan be refrigerated for a day or frozen for 6 months./li
/ol
h2Nutritional Information/h2
p1g Net Carbohydrate per serving/p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/a/li

Turkey

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