Can anyone give me a good health conscious recipe for making turkey meatballs?

Also for the sauce I have passata and red wine, would appreciate some tips! Thanks!Can anyone give me a good health conscious recipe for making turkey meatballs?
Mom's Meatballs for Spaghetti





Several years ago, my dad had bypass surgery. My mom adapted several of our family recipes to make them healthier. This is one where you can easily use turkey [as you'll see below], and they still taste VERY good.





Ingredients:


8 slices French or Italian bread


1/2 cup milk, any percent


4 pounds ground meat - beef or turkey


1 pound Italian sausage (or turkey sausage)


2/3 cup grated Parmesan cheese


2 or 3 eggs, lightly beaten [can use egg substitute]


6 Tablespoons dried crushed oregano


1 Tablespoon lemon peel


salt and pepper





Tear bread into small pieces, pour milk over and allow to soak for 15 minutes to 1/2 hour. Put on mixer and beat up. Add eggs, cheese, seasonings and beat thoroughly. Remove casing from sausage and add to bread/milk mix. Beat thoroughly. In separate large bowl, break up the ground meat, and pour sausage/bread mixture over it. Mix thoroughly, but try not to compact it alot. Chill for an hour or so, covered.





Heat oven to 400 F. Form about 1'; to 1 1/4'; meatballs, place close together on a 'jelly-roll' type pan. They should not touch. Bake for 12 to 15 minutes until done. The cheese starts to melt out, and if you push on the top of one it is no longer squishy, but softly firm and bounces back. To be absolutely sure, cut one open. Meat should be cooked all the way through.





Remove tray from oven and drain on lots of thicknesses of paper towel.





Figure 4 to 5 meatballs per person, per meal. So if there are 2 of you, package 8 to 10 meatballs in a freezer baggy and freeze.





I make it with 4 pounds of meat, because it is almost imporssible to buy Italian sausage in anything except 1 lb. packages. But the meatballs keep well, as long as they are kept well frozen!!! I always make the full recipe, split the meatballs into groups of 14-16 and then freeze. Talk about an easy, fast, GOOD dinner when you need it.





NOTE: Note, you can easily cut this recipe in half. Use 1 egg, 2 lbs of grnd meat and 1/2 lb of sausage, etc.





Spaghetti Sauce:





Ingredients:


1 14 1/2 oz can of crushed tomatoes


1 10 3/4 oz can of tomato PUREE


1 finely minced shallot saute first


1 teaspoon crushed dried oregano


1/4 teaspoon allspice


1 pinch sugar


1/2 teaspoon crushed dried basil leaves


salt and pepper





Saute shallots in a little olive oil until transluscent. In medium saucepan, dump cans of tomatoes and puree. Add shallots and seasonings. Alter to taste. Cook over low heat for about 1/2 hour, or until it is of the thickness one desires. Add meatballs. Heat through. Serve over drained spaghetti [or any pasta].





Use larger cans of tomato: 29 oz, double the seasonings etc. Remainder can be frozen if desired. Then you can have dinner in a hurry one night. While you boil the water for the pasta, reheat frozen sauce in microwave, add frozen meatballs and put over low heat, until noodles are ready. Voila! dinner.





As for the red wine -- I say you save it to enjoy with your dinner. Not all wines work well in recipes. Without knowing the variety, I can't say that it would work well in the sauce. You can also try adding a splash and tasting it, but I would just drink it with the meal.....or while you're preparing the meal! ;)





Enjoy!Can anyone give me a good health conscious recipe for making turkey meatballs?
6 servings 30 meatballs


21 minutes 15 mins prep





1 lb lean ground turkey


3 cloves garlic, minced


1/4 cup onions, finely chopped


1/4 cup parsley, chopped


1/2 teaspoon salt


1/2 teaspoon pepper


1/2 teaspoon oregano


1 egg, beaten


1/2 cup dry breadcrumbs





Mix all the ingredients and shape into 30 meatballs apprx.


1'; across.


Spray a nonstick pan lightly with veggie oil.


Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside.





I also bake mine, since Ive been trying to get away from frying food!
CHICKEN /TURKEY BALLS IN WINE SAUCE





1 lb. ground chicken or turkey


1 egg, beaten


3 tbsp. finely minced bamboo shoots


3 tbsp. water chestnuts


3 tbsp. green onions and tops


3 tbsp. celery


3 tbsp. parsley


3 tbsp. bean sprouts (opt.)


3 to 4 tbsp. fine bread crumbs


1/2 tsp. nutmeg or ginger


1/2 tsp. paprika and salt


1 tsp. finely minced garlic


2 tsp. lemon juice


2 to 4 tbsp. butter





WINE SAUCE:





3/4 c. dry white wine


1/2 pt. sour cream


2 tsp. each soy sauce and lemon juice





Combine all ingredients except butter. Saute a small amount and adjust seasonings to taste. Chill. Form into 1 inch balls and refrigerate 1 hour. Turning often; saute in butter 7 minutes or until cooked through. Remove to chafing dish. Deglaze pan with wine, bring to boil and cook rapidly to reduce by half. Gradually add sour cream and season with soy sauce and lemon juice. Adjust to taste and pour over chicken balls. Serve with cocktail picks. Makes 4 1/2 to 5 dozen balls.














TURKEY MEAT BALLS





1 c. chicken broth


1 c. pineapple juice


1/2 c. sugar


1/3 c. red wine vinegar


2 tsp. soy sauce


2 tbsp. corn starch





MEAT BALLS:





2 lb. ground raw turkey


2 eggs, beaten


1 c. bread crumbs


1 tsp. salt


1/2 tsp. pepper





Mix first six ingredients together and boil until thickened. Set aside. Mix meat ball ingredients together and make into meatballs. Saute in 2 tablespoons butter and 2 teaspoons oil. Drain oil off and add sauce to meat balls. Simmer for 15 minutes.
1 beaten egg


1/2 cup whole bran cereal, crushed, or corn flake crumbs


2 teaspoons Worcestershire sauce


2 teaspoons finely shredded lemon peel


1 large carrot, finely shredded


2 pounds ground turkey or lean ground beef


2 tablespoons cooking oil


4 cups chicken broth (could use a bit less)


1 cup plain yogurt


1/4 cup cornstarch


1/4 cup lemon juice


2 tsp dill weed


PREPARATION:


In a mixing bowl combine egg, cereal, Worcestershire sauce %26amp; lemon peel. Add turkey and shredded carrot. Mix well and shape into small meatballs; brown meatballs in large skillet. Transfer meatballs to slow cooke; add broth and cook on HIGH for about 2 to 3 hours. Meanwhile in a small mixing bowl combine cornstarch, yogurt, lemon juice %26amp; dill. When meatballs are done, reserve broth in crock and transfer meatballs to a serving dish; cover and keep warm. Add yogurt mixture to crock, cook and stir until broth is thickened. Cook and stir 2 minutes more. Pour over meatballs. This is wonderful with rice or egg noodles.