Rating: 3.5 stars
24 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 4

Serve with simple mashed potatoes on the side to catch the sauce.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light April 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 4 meatballs and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 6 ingredients in a blender; blend until smooth.

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  • Combine turkey, breadcrumbs, and chili powder in a large bowl; using wet hands, shape into 16 meatballs.

  • Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Add meatballs; cook 2 minutes, turning to brown on all sides. Add tomato mixture to pan; bring to a simmer. Cover, reduce heat, and simmer for 6 minutes or until the meatballs are done.

Nutrition Facts

279 calories; fat 11.4g; saturated fat 3g; mono fat 3.7g; poly fat 3.1g; protein 29.5g; carbohydrates 14.2g; fiber 2g; cholesterol 98mg; iron 2.4mg; sodium 540mg; calcium 61mg.
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