I really like meatballs. They have a level of diversity that most other round objects simply can’t attain. Foster Farms makes a really good frozen turkey meatball, but just three of those bad boys has almost 10g of fat. Not this month, I’m sorry. So, we’re making our own, at about a fourth of the waistline wages.
Like the Foster’s meatballs, you can do just about anything you want with them: eat them alone, make sub sandwiches, add to pasta… today we’re making them for a spaghetti dish, which begs questions surrounding spaghetti and meatballs. We are all familiar with the concept, seen it in movies and stuff, but how often have we ever had the actual dish? If you answer is like my answer, we’re about the change that unsatisfying trend right now.
-1 pound(ish) lean ground turkey
-1/2 cup old fashioned oats or bread crumbs
(We used oats because that’s what we have. If you use breadcrumb from the store, go ahead and choose any flavor that suits your meal)
-1/3 cup steak sauce or Worcestershire sauce or hot sauce (if you really want them spicy, but add that to taste)
-1 egg (or a fat free 1/4 cup egg substitute)
-Spice blend: salt, pepper, onion powder
Pre-heat oven to 400 degrees, or set up the toaster oven like I do.
Throw everything into a mixing bowl. Don’t be shy about it, since you’re going to mix everything together real well with your bare hands.
I’m already excited!
Get a cooking sheet or the some form of cooking tray and either grease or hit real good with cooking spray, or put down a lining of aluminum foil; these guys are probably gonna stick.
Take a small handful of meatball mix, and lightly toss it back and forth in your cupped hands. That should form them nicely. Be gentle, and don’t bother trying to force them together, it won’t work like it would with ground beef. Put them on the sheet, a little apart. You should get a solid twelve semi-circular objects.
Bake them for 25-30 minutes. With about ten minutes left, feel free to baste them lightly with whatever sauce theme you’re using for the meal. I took some of the marinara sauce for the spaghetti and swished it over the top of each meatball. If you’re doing BBQ style, hit them with the BBQ sauce. If you want them dry, maybe sprinkle some Parmesan cheese over them, or add it to the original mix. A tablespoon’s worth isn’t too bad for fat as far a cheeses go.
Give one a cut to make sure they’re cooked all the way through. Like I said before, be careful about pulling them up, they may stick. For this batch, I had to get a steak knife and carve along the bottom of each one.
After that, add to meal and enjoy!