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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Original recipe yields 12 servings

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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

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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. 22 Ratings

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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 t...

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 ...

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 ...