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Turkey Meatballs

Note 1: For the 100% wholegrain bread, I like to use 1 slice of Alvarado street Bakery--California style complete protein bread that I finely grind in a food processor (it yields 1/2 cup ground crumbs) but you can use any wholegrain bread you prefer, as long as it is 100% wholegrain and has no added sugar Note 2: I like using black lentils for this recipe, but French lentils or brown lentils will do. Just follow package instructions as each is a little different. You will need 1/4 cup dry lentils to make the 1/2 cup cooked lentils you need. You can also use organic canned lentils instead but because they may have added salt, remember to adjust the salt you use in this recipe to make up for it.
Servings 16 small meatballs
Author Catherine Katz

Ingredients

  • 1 lb lean ground turkey not extra lean
  • 1 slice 100% wholegrain bread finely ground in food processor (see note 1)*
  • 1 clove garlic chopped
  • 1 free-range egg with omega-3
  • 1 Tbsp olive oil
  • 1/3 cup fresh flat-leaf parsley chopped
  • 1 tsp dried onion flakes
  • 1/2 cup cooked pureed lentils see note 2*
  • 2 Tbsp water
  • 1/2 tsp salt
  • Fresh ground pepper
  • *32-oz jar of your favorite marinara sauce make sure it has no added sugar!
  • *I recommend Wholesome Goodness Marinara sauce or Rao's Marinara sauce (Do NOT add salt!)

Instructions

  1. Preheat oven 375
  2. Place all ingredients (except marinara sauce) in a medium bowl and mix well together.
  3. Roll the turkey mixture into 1 1/2 inch medium-sized balls (I like to use a medium size ice-cream scooper--it works great!) and place on a non-stick cookie sheet.
  4. Bake in preheated oven for no more than 5 minutes--just enough to have them barely hold their shape, but NOT enough to be cooked through, so that they will finish cooking in the simmering marinara sauce and stay moist inside.
  5. Meanwhile, pour marinara sauce in a large pot over moderate heat and cook for a few minutes until very hot, then gently place the almost-cooked turkey balls in the sauce, making sure that they are all covered with the tomato sauce and keep simmering, uncovered, for another 15-20 minutes.