Mini Turkey Meatballs Marinara
Turkey and stuffing combine again to make these delicious meatballs that are a favorite any time of year. They make fabulous appetizers, sandwich fillers or they can be served with pasta as a main dish
Ingredients
1 pound 5% lean ground turkey
0.5 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed
0.5 cup Parmesan cheese
1 egg, beaten
2.75 cups Prego® Marinara Italian Sauce
0.5 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed
0.5 cup Parmesan cheese
1 egg, beaten
2.75 cups Prego® Marinara Italian Sauce
Instructions
Thoroughly mix the turkey, stuffing, cheese and egg in a large bowl. Shape the mixture into 42 (3/4-inch) meatballs.
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the meatballs and cook in 2 batches or until they're well browned on all sides. Remove the meatballs from the skillet and set aside.
Stir the sauce in the skillet and heat to a boil. Return the meatballs to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through.
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the meatballs and cook in 2 batches or until they're well browned on all sides. Remove the meatballs from the skillet and set aside.
Stir the sauce in the skillet and heat to a boil. Return the meatballs to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through.
Mini Turkey Meatballs Marinara
Turkey and stuffing combine again to make these delicious meatballs that are a favorite any time of year. They make fabulous appetizers, sandwich fillers or they can be served with ...
Directions
Print
Thoroughly mix the turkey, stuffing, cheese and egg in a large bowl. Shape the mixture into 42 (3/4-inch) meatballs.Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the meatballs and cook in 2 batches or until they're well browned on all sides. Remove the meatballs from the skillet and set aside.Stir the sauce in the skillet and heat to a boil. Return the meatballs to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the meatballs are cooked through.
Ingredients
1 pound 5% lean ground turkey0.5 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed0.5 cup Parmesan cheese1 egg, beaten2.75 cups Prego® Marinara Italian Sauce
Superb Turkey Casserole
Leftover turkey gets revitalized in this e...
Creamy Blush Sauce with Turkey & Pe...
This flavorful dish proves that a slow coo...
Thanksgiving Leftover Hand Pies
Not everyone loves leftovers so the secret...
Unstuffed Pepper Skillet
We’ve deconstructed stuffed peppers, so ...