Quick Bean and Turkey Italian Meatballs

Quick Bean and Turkey Italian Meatballs

17
Susan Quinn 2

"A lighter version of Italian meatballs that go well with pasta. Serve with spaghetti and sauce or any other pasta."

Ingredients 30 m {{adjustedServings}} servings 126 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Mash butter beans in a large mixing bowl. Add ground turkey, egg white, onion powder, garlic powder, salt, and pepper; stir until evenly mixed. Fold bread crumbs into mixture evenly.
  2. Form the mixture into 1-inch meatballs.
  3. Heat oil in a skillet over medium heat.
  4. Cook meatballs in hot oil until browned on all sides, 5 to 7 minutes. Cover the skillet and continue cooking until meatballs are no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Reviews 17

  1. 21 Ratings

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SLJ6
2/12/2013

I loved these and so did my family. I used extra lean ground chicken instead of turkey. And to my surprise I did have a can of butter beans which I have never used before in my life. I decided to "pulse" the beans through my food processor instead of mashing with a spoon because I did not want big pieces of bean skin in the meatballs. I also threw in 3 cloves of fresh garlic into the processor as well. I used a whole wheat Italian style bread crumb, added some dried parsley and some grated pecorino romano cheese for a more authentic Italian meatball taste. I baked these instead of fried and used my small cookie scoop to form the meatballs. These were so tasty and we just dipped them in some homemade marinara and ate them as is. Will def make again and its a great way to eat a leaner meatball and have that extra fiber added w/o the kids noticing. Thanks!

mkstevens09
4/7/2015

Delicious! I made these as written except I baked them for 20 minutes at 400 degrees instead of cooking in a skillet. UPDATE: These freeze beautifully! I just cook a double or triple batch of them, cool them, then put into gallon size freezer bags. When we are ready for a fast dinner, I just pop out a few and either toss them into the sauce to warm back up, or put them in the microwave for a bit. I love this recipe and now always have some in my freezer.

stephbarnard
2/9/2014

Great turkey meatball. Usually lean turkey creates a dry meatball but this recipe solves the problem with the beans and skillet cooking. The only substitute I made were uncooked oats for bread crumbs to remove some gluten.