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Turkey-Pork Mini Meatballs
Diabetic Living Magazine
“These mini meatballs are made with a tasty mixture of ground turkey breast and pork. Each serving of six meatballs has under 200 calories.”
2 slices whole-wheat bread, torn
⅓ cup fat-free milk
2 tablespoons reduced-sodium Worcestershire sauce
1 pound ground turkey breast
8 ounces ground pork
½ cup very finely chopped onion (1 medium)
¼ cup chopped fresh Italian parsley
1 egg white
3 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground pepper
1In a small bowl, combine bread, milk, and Worcestershire sauce. Let stand 5 minutes.
2In a large bowl, combine ground turkey, ground pork, onion, parsley, egg, egg white, garlic, salt, pepper, and bread mixture. Using clean hands, gently mix just until combined. (Do not overmix.) Using a slightly rounded tablespoon of the meat mixture (or a #60 scoop), shape into 48 meatballs (each about 1 inch in diameter) (see Tip).
3Coat an extra-large nonstick skillet with cooking spray; heat over medium heat. Cook meatballs, half at a time, in hot skillet 10 minutes or until no longer pink (165°F), carefully turning to brown evenly (see Tip).
Tips: The meat mixture will be very soft. To help shape meatballs, use wet or slightly damp hands; wash hands occasionally.
The internal color of a meatball is not a reliable doneness indicator. A turkey meatball cooked to 165°F is safe, regardless of color. To measure the doneness of a meatball, insert a thermometer into the center of the meatball.