Light Turkey Meatballs

Ingredients:

• 3 slices whole-wheat bread
• ¼ cup milk, whole
• 1 ½ lbs. turkey, ground (93% lean, dark meat)
• 3 scallions finely chopped
• 2 garlic, small cloves, minced
• 2 tablespoons parsley, fresh, chopped
• 1 large egg
• 1 ½ teaspoons salt
• ½ teaspoon pepper, freshly ground

Directions: 1. Place bread in food processor; pulse until fine crumbs form. In a small bowl, mix breadcrumbs with milk; set aside at least 5 minutes.

2. In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and breadcrumb mixture; mix gently with a fork.

3. With hands, form mixture into balls, each equal to 2 level table-spoons; arrange in a single layer on a rimmed baking sheet lined with parchment or wax paper.

To Freeze:
Place baking sheet with meatballs in the freezer, and freeze for 1 hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.

To Cook:
In a skillet, heat 1 tablespoon olive oil over medium-high. Cook frozen meatballs until browned, 5 to 7 minutes. Add 1 1/2 cups store-bough marinara sauce and 1/2 cup water; cook until heated through, 5 minutes. Cook 8 ounce whole-wheat spaghetti; toss with sauce.

(Serves 8)

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