Wednesday, August 1, 2012


Ground turkey or ground chicken has become a popular alternative to beef in a number of recipes - hamburger, meatballs, chilli, meat pies and meat sauce.  A number of years ago it was harder to find ground turkey or chicken in some grocery stores.  I made this recipe and while the DH added the meatballs to cooked pasta, I ate the meatballs on their own.  We both enjoyed the meatballs and I will be making this recipe in the future to have on hand for work lunches.  You don't have to add the marinara sauce to the meatballs and instead add a serving to salads or vegetable soups to make a complete meal for lunch.

Meatballs cooking in the electric frying pan.

Finished cooking and on my plate ready to eat.


1 pound lean ground turkey
2 gloves garlic, minced
½ small onion, chopped
handful of fresh parsley, chopped
1 raw egg
1 tsp oregano
¼ cup uncooked oatmeal
salt and pepper to taste
1/2 jar of tomato marinara or other spaghetti sauce

olive oil spray for the frying pan


Mix all of the ingredients together in a mixing bowl.   Depending on whether you like small or mini size meatballs, shape the mixture into 18 to 25 meatballs and place on a plate.  Spray a non-stick frying pan with olive oil and heat to medium high.   Place the meatballs in the frying pan and cook on medium low heat, browning all sides.  When the meatballs are cooked, spoon half a jar of tomato marinara sauce or other spaghetti sauce onto the meatballs.  Simmer in the pan for 10 to 15 minutes to ensure that the sauce is heated.  Serve with pasta, rice or quinoa or on its own.  Serves 4.

Adapted from The Skinny Rules

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