Waistline Meatballs

Waistline Meatballs

Still holding on to that weight loss resolution? Then Chef Elle has you covered. She’s back with a lighter alternative to the meatball sandwich.
Go ahead and give this one a try. After all, the calories you save can go towards dessert.
…to good food

Ingredients

1 lb. ground white turkey
1/2 lb. ground dark turkey
3 t salt
3/4 t black pepper
1/2 c chives (chopped)
2 shallots (finely minced)
1 lb. Monterey Jack Cheese (cut into 1 inch cubes)
1 1/4 c bread crumbs (whole grain)
2/3 c milk

28 oz. crushed tomatoes
2 thyme sprigs
1/2 roasted garlic bulb
3 oz. red wine
8 oz. chicken stock
salt and pepper to taste

Old School Translations
T = tablespoon; t = teaspoon; c = cup

Procedure
Sauce
Combine crushed tomatoes, thyme, roasted garlic, wine and chicken stock in a large skillet. Bring to simmer over medium heat. Season the sauce with salt and pepper to taste. Use an immersion blender, process sauce briefly to break up any large pieces of tomato (texture should not completely smooth). Reduce heat to low and simmer uncovered for about 10 minutes.

Meatballs
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are moistened. Let stand 10 minutes.
Place white and dark ground turkey in a large bowl. Add shallots, chives, salt and pepper.
Add breadcrumbs to meat mixture. Using your hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not over mix). Cover and chill the mixture at least 30 minutes.
Place cool water in a small bowl to moisten hands while forming meatballs. Use a small ice cream scoop to evenly portion mixture. Place a cube of cheese in the center of the meat and form into a small ball size. Arrange the meatballs in a single layer in the sauce. Bring to a simmer over medium heat. Cover and reduce heat to a medium-low and simmer until meatballs are cooked through, 15-20 minutes.
makes approximately 21 meatballs
Easy Solution: Meatballs can be made ahead and frozen in an airtight container. Allow to thaw in the refrigerator. If necessary, they can go from the freezer to the stove. Cover pot with lid and warmed over low heat. As always, the ingredients are fresh. And for quality assurance and optimal results, Chef Elle suggests following the recipes as written and using products mentioned.
Live At 9 cooking segment is sponsored by Double Door Marketing and Whole Foods Market.
© 2014 Elle Green All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipes developed and tested by Elle Green. Credits: Food Styling and Photography: Hillary Rosenberg; Home Cook Recipe Testers: Jolena Campbell, Alice Maloney and Hillary Maloney

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