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Medusa · 07-24-2011, 02:02 PM

OMG.

OHH. EMMM. GEEEE!

I do not usually get this excited about new food but I reallllly need to gush about something that I think will become a huge part of my "loves to eat" list!

So, I've been super apprehensive about trying ground turkey and have been reading up on it and asking folks who have eaten it about their experiences. I finally bit the bullet and bought a couple of different kinds of ground turkey a the market on Friday and decided that today would be the day to try it.

I decided to make some turkey meatballs.

HOLY CRAP, THESE ARE AHH-MAZZZ-INGGG!

I went with my own recipe and will post it here. If any of you make this, please let me know what you think or ways to modify!

Medusa's Amazing Turkey Meatballs

1lb Ground Turkey ( I used Jenny-O)
1/2lb Ground Turkey Sausage (also Jenny-O
1/2c bread crumbs
1/4 c Egg Beaters
1tbsp parmesean cheese
a dash of crushed red pepper flakes
lots of oregano, basil, parsley, and rosemary (to taste)
2 cloves of fresh minced garlic
lots of chopped onion and bell pepper (to taste)
black pepper

Heat skillet and swirl some extra virgin olive oil (about 2 tbsp worth).

Mix all of the meatball ingredients together and form into meatballs that are about 1.5 inches wide, drop them into the heated skillet and cook on low for about 7 minutes total while rotating them to brown all sides.

Drain meatballs on paper towels.

Slap yourself in the face at how good these are and swear to give Medusa a hug in Little Rock because of her amazing contribution to the world of turkey.

I am NOT kidding when I say that these are amazing. Jack, who is a super food snob and was disgusted by the idea of ground turkey, asked for one as soon as I started cooking them because they smelled so good and she said that she wants them for dinner and would eat them any time I made them!
There is very very little sodium in these (only from the bread crumbs and turkey sausage, but make your own bread crumbs at home and virtually eliminate the sodium!), they are super yummy and will freeze beautifully.

I ended up getting 21 pretty large meatballs out of this recipe. I added up all of the particulars and at 21 meatballs, this recipe comes out to almost 3 WW points each. If you made the meatballs smaller, maybe an inch across, you would reduce this to 2 points each.

This would probably be very good with mushroom chopped in it and zucchini.

I will serve this over whole wheat pasta with a homemade sauce. I will take 2 meatballs and my pasta and sauce tomorrow and have a 10-point lunch. WELL, worth it.

07-24-2011, 02:02 PM	#579
Medusa Mentally Delicious How Do You Identify?: Queer High Femme, thank you very much Preferred Pronoun?: Mme. Relationship Status: Married to JD. Join Date: Oct 2009 Location: Atlanta Posts: 10,446 My Photo Gallery Thanks: 5,995 Thanked 42,692 Times in 7,831 Posts Rep Power: 10000026	HOLY SHIZZZ!!! OMG. OHH. EMMM. GEEEE! I do not usually get this excited about new food but I reallllly need to gush about something that I think will become a huge part of my "loves to eat" list! So, I've been super apprehensive about trying ground turkey and have been reading up on it and asking folks who have eaten it about their experiences. I finally bit the bullet and bought a couple of different kinds of ground turkey a the market on Friday and decided that today would be the day to try it. I decided to make some turkey meatballs. HOLY CRAP, THESE ARE AHH-MAZZZ-INGGG! I went with my own recipe and will post it here. If any of you make this, please let me know what you think or ways to modify! Medusa's Amazing Turkey Meatballs 1lb Ground Turkey ( I used Jenny-O) 1/2lb Ground Turkey Sausage (also Jenny-O 1/2c bread crumbs 1/4 c Egg Beaters 1tbsp parmesean cheese a dash of crushed red pepper flakes lots of oregano, basil, parsley, and rosemary (to taste) 2 cloves of fresh minced garlic lots of chopped onion and bell pepper (to taste) black pepper Heat skillet and swirl some extra virgin olive oil (about 2 tbsp worth). Mix all of the meatball ingredients together and form into meatballs that are about 1.5 inches wide, drop them into the heated skillet and cook on low for about 7 minutes total while rotating them to brown all sides. Drain meatballs on paper towels. Slap yourself in the face at how good these are and swear to give Medusa a hug in Little Rock because of her amazing contribution to the world of turkey. I am NOT kidding when I say that these are amazing. Jack, who is a super food snob and was disgusted by the idea of ground turkey, asked for one as soon as I started cooking them because they smelled so good and she said that she wants them for dinner and would eat them any time I made them! There is very very little sodium in these (only from the bread crumbs and turkey sausage, but make your own bread crumbs at home and virtually eliminate the sodium!), they are super yummy and will freeze beautifully. I ended up getting 21 pretty large meatballs out of this recipe. I added up all of the particulars and at 21 meatballs, this recipe comes out to almost 3 WW points each. If you made the meatballs smaller, maybe an inch across, you would reduce this to 2 points each. This would probably be very good with mushroom chopped in it and zucchini. I will serve this over whole wheat pasta with a homemade sauce. I will take 2 meatballs and my pasta and sauce tomorrow and have a 10-point lunch. WELL, worth it. __________________ . . . Buy ButchFemmePlanet Merch Here: https://teespring.com/stores/butchfemmeplanetcom-merch Last edited by Medusa; 07-24-2011 at 02:04 PM.