Pizza Meatballs

Pizza Meatballs

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From: Diabetic Living Magazine

The kids are sure to love this pizza-spaghetti hybrid.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup fresh cremini or button mushrooms, finely chopped
  • ½ cup finely chopped green sweet pepper
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • ¾ cup soft whole wheat bread crumbs (about 1 slice)
  • 1 egg white, lightly beaten
  • 1½ teaspoons dried Italian seasoning, crushed
  • ⅛ teaspoon black pepper
  • 8 ounces uncooked bulk turkey sausage
  • 8 ounces ground turkey breast
  • 1 cup shredded reduced-fat Italian blend cheeses (4 ounces)
  • 1½ cups purchased low-sodium pasta sauce

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add mushrooms, green pepper and onion. Cook for 5 to 8 minutes or until vegetables are tender, stirring frequently. Stir in garlic and set aside.
  2. In a large bowl combine bread crumbs, egg white, Italian seasoning and black pepper. Stir in mushroom mixture. Add turkey sausage, turkey breast and cheese. Mix well.
  3. Line a 15x10x1-inch baking pan with foil. Spray foil with cooking spray; set aside. Using wet hands, shape meat mixture into twenty-four 1- ½-inch-diameter meatballs and place meatballs in prepared pan. Bake about 20 minutes or until done (160°F).
  4. Meanwhile, in a small saucepan heat pasta sauce over medium heat, stirring occasionally. Serve with meatballs.

Nutrition information

  • Serving size: 2 meatballs and 2 tablespoons sauce each
  • Per serving: 122 calories; 4 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 12 g protein; 29 mg cholesterol; 4 g sugars; 225 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1½ lean protein, ½ fat, ½ starch

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