Turkey Meatballs

Sometimes its hard to find a light filling summer meal.  I do a spin in the summer on my Turkey Meatballs and pair them with a salad instead of pasta because it feels lighter.  Make extra because they are even better heated up the next day on rye bread as an open faced meatball sandwich.  Here is the recipe...

Meatball Recipe

1 lb of ground turkey meat 

2 tablespoons cumin

1 tablespoon fennel seeds

1/2 teaspoon Italian seasoning

1/4 cup chopped basil (loosely packed)

1/8 teaspoon cayenne pepper

1/4 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3 tablespoons grated parmasean cheese

3 tablespoons bread crumbs

2 teaspoons garlic

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

Additional Ingredients 

*sauce (about 15 ounces (store bought or home-made) )

* low fat mozzarella cheese for topping (I use about 4-5 ounces)

*parmasean cheese for sprinkling

Directions

Preheat oven to 400 degrees.  Combine all ingredients (up to additional ingredients) and roll out rounded tablespoon size meat balls so they are about 1 inch thick.  Spray cookie sheet with olive oil non-stick spray.  Bake meatballs for about 45 min (until not pink in center) turning once half way through.  Next transfer meatballs into a deeper baking dish (picture I used 4 single size baking dishes) and poor sauce over meatballs so they are all covered, add the mozzarella cheese evenly over the top and continue to bake for an additional 10-15 min until cheese turns golden brown.  Remove from oven and sprinkle parmasean for additional flavor.  ENJOY 

Prepare a salad, asparagus or pasta, whatever you prefer for a complimentary side.