June 8, 2010 by Dana
When deciding on last night’s dinner, a recipe for turkey meatballs in garlic sauce from allrecipes.com caught my attention. I’m always a fan of recipes that use ground turkey in place of beef. The recipe seemed easy and very healthy, and the comments from other readers were all really positive. The only change that I made was doubling the amount of sauce, so that we had extra to cover our pasta and dip our veggies.
2 T skim milk
½ t Worcestershire sauce
hot pepper sauce, to taste
¼ c bread crumbs
1 T minced fresh parsley or 1 t dried parsley
¼ t salt
1/8 t pepper
½ pound lean ground turkey
2 c V-8 juice
½ c chicken broth
4 garlic cloves, minced
The Worcester sauce and hot sauce add something extra to your traditional meatballs, and give them a nice little kick without being too spicy.
In a large bowl, combine milk, Worcestershire sauce, hot sauce, bread crumbs, parsley, salt, pepper and turkey. Shape into eight meatballs. Place in a small greased baking dish, loaf pan, or pie plate. Bake uncovered at 400º F for 10 minutes.
Meanwhile, in a small bowl, combine the V8 juice, broth and garlic. Turn meatballs; spoon sauce over top. Bake 20 minutes longer, basting every 5 minutes. Serve over pasta or rice.
The meatballs were very moist and tasty, and the sauce had just the right amount garlic. Next time, instead of V8 juice I would try tomato puree or diced tomatoes. The flavor from the V8 was good, but the consistency was a little thin. The V8 sauce would probably be better over rice, but for pasta I prefer something a little more substantial. Overall, though, I was very happy with how the meatballs came out and will try this recipe again.