Tasty Tuesday - Meatball Nirvana

Tasty Tuesday is back! I know, you missed it so very much.

Here's a favorite recipe we've been having a lot lately, it freezes well, and I got it from all recipes. (Although I've tweaked it just a teeny bit to save some time and calories.) These meatballs have a bit of a kick, so if you're not into the spice just leave out the red pepper flakes... although this version is not too spicy for my two year old. And P.S. it's 1 point per meatball.

Meatball Nirvana


1 pound extra ground turkey
1/2 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (org recipe called for 3/4t)
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs

Preheat an oven to 400 degrees F.


Place the ground turkey into a mixing bowl, and season with salt, onion powder, garlic powder, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet. (One pound of turkey should make 16 meatballs.)


Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.