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
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.
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.
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).
Meanwhile, in a small saucepan heat pasta sauce over medium heat, stirring occasionally. Serve with meatballs.