Nonstick cooking spray
1/3 whole wheat bread crumbs
1/4 cup reduced fat (2%) milk or almond milk
2 tsp olive oil
1 medium onion, chopped
3 gloves garlic, chopped
2lbs ground turkey
2 large eggs
1/4 finely chopped fresh parsley
2 T Parmesan cheese
1 tsp dried oregano leaves
1/2 tsp pink salt
1/2 tsp black pepper
4 cups of sauce - I used homemade
Line baking sheet with parchment paper, lightly coated with spray
Place bread crumbs and milk in a small bowl. Set aside and soak for 10 minutes
Heat oil in medium skillet over medium heat.
Add onion and cook 5 to 6 minutes.
Add garlic, cook for one minute
Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or spoon. Refrigerate, covered for 1 hour.
With clean wet hands, form turkey mixture into approx 42 1 inch meatballs. Arrange on baking sheet.
Bake for 13 to 18 minutes or until browned and cooked through.
Serve topped with sauce.
4 medium zucchini
1 cup of Sauce
2 T shredded basil
2 T parmesan cheese
Using a veggie peeler, cut each zucchini into lengthwise strips about 1/8 inch thick. Turn zucchinni slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into 1/2 inch ribbons. Set aside.
Boil water in steamer over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.