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A classic Italian dish isn’t complete without homemade meatballs. This versatile recipe can be used in other dishes starring meatballs, too.
—Audrey Colantino, Winchester, MA
Prep: 30 min. • Bake: 20 min. • Makes: 8 servings
2 teaspoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
3/4 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
1 teaspoon each dried basil, oregano and parsley flakes
3/4 teaspoon salt
1 pound lean ground turkey
1 pound lean ground beef (90% lean)
Hot cooked pasta and pasta sauce, optional
1. Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Cool slightly.
2. In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1 1/2-in. balls.
3. Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake 18-22 minutes or until lightly browned and cooked through. If desired, serve with pasta and pasta sauce.
Per serving: 271 cal., 13g fat (5g sat. fat), 125mg chol., 569mg sod., 10g carb. (1g sugars, 1g fiber), 27g pro.
Diabetic exchanges: 4 lean meat, 1 fat, 1/2 starch.