Advertisement
Turkey and Veggie Meatballs with Fennel

Turkey and Veggie Meatballs with Fennel

Top with a lower-sodium meatless marinara sauce for a hearty and low-carb entree!
Login or register to rate and review recipes!
0 Reviews
Print
Text Size:

Ingredients

Directions

Yield:
6 servings

Serving size:
6 meatballs

Combine all ingredients except oil in large bowl; mix well. Shape into 36 (1-inch) balls.

Heat oil in large nonstick skillet over medium-high heat. Add meatballs; cook 11 minutes or until no longer pink in center, turning frequently. Use fork and spoon for easy turning. Serve immediately or cool and freeze.*

*Note: To freeze, cool completely and place in gallon-size resealable food storage bag. Release any excess air from bag and seal. Freeze bag flat for easier storage and faster thawing. This will also allow you to remove as many meatballs as needed without them sticking together. To reheat, place meatballs in a 12×8-inch microwavable dish and cook on HIGH 20 to 30 seconds or until hot.

Serving suggestion: Top with a lower-sodium meatless marinara sauce.

Nutrition Information:

Exchanges per serving: 1/2 Fat, 1 Vegetable, 2 Meat.

Categories

Dinner Main dish Italian

Copyright Diabetic Cooking.

Reviews

Advertisement

 

The latest delivered straight to your inbox

Learn More

Newsletter

Subscribe to Stay Informed

Sign up for Free

Get the latest diabetes news and a free gift!

Learn More

Save Your Favorites

Save This Article

Save This Recipe