Turkey-Chipotle Meatballs
  • 1pound ground turkeya mix of breast and thigh
  • 1 egg
  • 1bunch scallionsthinly sliced
  • 1/3 cup fresh cilantrochopped
  • 1/4teaspoon black pepperfreshly ground
  • 3/4teaspoon sea saltdivided
  • ½cup dry whole-wheat breadcrumbs
  • ½ onion
  • 7cloves garlic
  • 2cups no-salt-added tomato sauce
  • 1cup low-sodium chicken broth
  • 1-2 canned chipotles in adobo sauceor to taste
  • 1tablespoon extra-virgin olive oil
  1. Combine ground turkey, egg, scallions, cilantro, pepper, and ¼ teaspoon salt in a bowl. Mix thoroughly, then add breadcrumbs and mix again. Cover and let rest while preparing sauce.
  2. Chop onion and garlic in a food processor or blender. Add tomato sauce, broth, chipotle (start with one), and remaining ½ teaspoon salt. Process to a smooth purée.
  3. Heat olive oil in a large saucepan and add purée. Bring to a boil, then reduce heat to maintain a rapid simmer. Form bite-size balls of meat mixture, about 1 level tablespoon each, and gently drop into simmering sauce. As they begin to pile up, gently shake and swirl pan from time to time, to help them slip under sauce. (Do not stir with a spoon, as they will still be soft.) When all meatballs are in sauce, lower heat just enough to prevent scorching, season to taste, and cook for about 15 minutes, until meatballs are cooked through and sauce has thickened. Slide a spatula under them from time to time to keep them from sticking. Serve at once, or place in slow cooker to keep warm.
Recipe Notes
Nutrition Facts
Turkey-Chipotle Meatballs
Amount Per Serving
Calories 134
% Daily Value*
Cholesterol 57mg 19%
Sodium 279mg 12%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (4 meatballs):  134 cal, 40% fat cal, 6g fat, 1g sat fat, 57mg chol, 10g protein, 10g carb, 1g fiber, 279mg sodium