Friday, January 8, 2016

Lemon and Raisin Turkey Meatballs

Everyone in my family enjoys a delicious meatball.  It's one of the few meals that I can actually get the kids to eat without a fight!  These were a big hit tonight when I tested them on the boys and will go into our regular rotation of meals.  They are not the usual meatball. The lemon and fresh parsley add a wonderful lightness to them.  

I had quite a few Smart Points that I had saved for tonight's dinner and decided to serve these with Smart Taste Spaghetti for an extra 5 SP.  You can easily make these with zucchini noodles as well.  That would be a filling and delicious 0 SP and low carb option.

I hope you enjoy!  Please let me know what you think.

Lemon and Raisin Turkey Meatballs
Servings: 6 ★ Size: 6 meatballs ★ Points Plus 5 ★ Smart Points 5 ★ Calories: 191 ★ Total Fat: 8 g ★ 
Saturated Fat: 2 g ★ Protein: 20 g ★ Carbohydrates: 10 g ★ Fiber: 0 g ★ Sugars: 4 g ★ Sodium: 289 mg ★ Cholesterol: 85 mg


· 20 ounces 93% lean ground turkey
· 1/2 cup plain bread crumbs
· 1 teaspoon garlic, minced
· 1/2 cup parsley, divided in two
· 1 lemon, zest only
· 1 egg, large
· 1/4 cup raisins
· 2 cups chicken stock, low-sodium/fat-free
· 12 ounces zucchini noodles or pasta (extra calories/Smart Points), cooked


1. Mix together the turkey, bread crumbs, garlic, 1/2 the parsley, lemon zest, egg, and raisins.     Divide into 36 small meatballs that should be approximately 1''.  

2. Place them into a skillet at medium heat and cook for approximately 8 minutes on all sides until almost cooked through.  Be careful not to burn them.  Some of my meatballs browned a little too quickly!

2. Add the chicken stock and simmer on a medium heat until the stock is reduced to half the original volume.  This should take approximately 10 minutes.

3. Stir in the zucchini noodles or pasta.  Stir until the noodles are well coated in the reduced chicken stock.  After they are coated add the additional parsley and stir.

4. Serve these with a nice crisp salad and enjoy! 

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