Detalles de la receta

Tuscan Turkey Meatballs with Torn Basil

Número de Porciones: 6

Tamaño de la porción: 3 meatballs

Tuscan cuisine is the original peasant cuisine of Italy. Some notable Tuscan ingredients--parmesan cheese, basil, and wheat--are all used in these lean, yet luscious, meatballs. The torn basil provides a simple, rustic touch. More than Four? This recipe can be served as an hors d'oeuvre for 18--one meatball per person. Or it can be easily doubled to serve 12 as an entree, or 36 as an hors d'oeuvre.

Nombre: Cantidad:
plain whole wheat panko bread crumbs 0.50 cup
grated red onion 0.50 cup
freshly grated Parmigiana–Reggiano cheese 0.50 cup
packed fresh basil leaves, half finely chopped, half hand torn (divided use) 1 cup
egg, lightly beaten 1 large
egg white 1 large
garlic cloves, minced 2 large
crushed red pepper flakes 0.75 tsp
lb lean ground turkey breast meat 1
sea salt 0.75 tsp

Preheat oven to 450°F.


Stir the bread crumbs and onion together in a medium bowl and let sit at least 5 minutes.


One at a time, stir in each additional ingredient except the torn basil, to assure all gets evenly combined and the turkey doesn’t get overmixed.


Form the mixture into 18 balls (about 2 Tbsp mixture each).


Place on large nonstick baking pan and bake 18 minutes or until well done.


Serve topped with the torn basil.

Información nutricional (por porción)
Calorías 160
Calorías de grasa 37
Grasa total 4g
Grasa saturada 1g
Colesterol 70mg
Sodio 460mg
Potasio n/a
Carbohidratos 7g
Fibra dietética 1g
Azúcares n/a
Proteína 2g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1/2 Carbohydrate 2 Lean Meats Total