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Tangy Turkey Meatballs

It’s hard to believe meatballs this juicy, flavorful and tender could be low in fat and calories—and sized just right for two. Thanks to our Test Kitchen for a zesty meal mainstay that can double as an appetizer.

8 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

2 tablespoons dry bread crumbs
2 tablespoons chopped green pepper
1 egg white
1 garlic clove, minced
2 drops Louisiana-style hot sauce
1/3 pound lean ground turkey
1 teaspoon canola oil
SAUCE:
1/4 cup ketchup
2 tablespoons water
4 teaspoons lemon juice
4 teaspoons red wine vinegar
2 teaspoons brown sugar
2 teaspoons molasses
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon chili powder
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon pepper

Directions

In a large bowl, combine the bread crumbs, green pepper, egg white,
garlic and hot sauce. Crumble turkey over mixture and mix well.
Shape into 1-in. balls. In a small nonstick skillet, brown meatballs
in oil; drain.
Combine the sauce ingredients; pour over meatballs. Bring to a boil.

2 of 2

Tangy Turkey Meatballs (continued)

Directions (continued)

Reduce heat; cover and simmer for 10 minutes or until heated
through. Yield: 2 servings.

Nutrition Facts: 4 meatballs with 1/4 cup sauce equals 252 calories, 9 g fat (2 g saturated fat), 60 mg cholesterol, 524 mg sodium, 26 g carbohydrate, 1 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.