Basil-Tomato Turkey Meatballs
Drop these in a soup or add to tomato sauce and serve over pasta. These are also good to make ahead of time and freeze. Spread them out on a baking sheet until they are frozen, then transfer them to a freezer container. The meatballs will cook in about 5 minutes in a pot of soup and 5 to 10 minutes in a pasta sauce.
1/4 cup sun-dried tomatoes (not oil-packed)
1/2 cup boiling water
10 ounces lean ground turkey
1 large egg white
1/3 cup chopped fresh basil
2 tablespoons plain dried breadcrumbs
2 tablespoons grated Parmesan cheese
1 In a medium heatproof bowl, combine the sun-dried tomatoes and boiling water. Let stand until the tomatoes have softened, 15 to 20 minutes (depending on the dryness of the tomatoes). Drain, reserving 2 tablespoons of the soaking liquid, and finely chop the tomatoes.
2 In a large bowl, stir together the chopped tomatoes, reserved tomato soaking liquid, turkey, egg white, basil, breadcrumbs, and Parmesan. Shape into 24 walnut-size meatballs.
Makes 24 meatballs servings.
Per meatball: 24 calories, 1.1g total fat (0.4g saturated), 0mg cholesterol, 0.1g dietary fiber, 1g carbohydrate, 3g protein, 38mg sodium.