=== MEATBALLS ===
2 lbs extra-lean ground turkey
8 large garlic cloves, minced
1 medium onion, minced
1/2 cup chopped parsley
1/2 cup liquid egg substitute
= (or 2 large eggs, lightly beaten)
1 cup fresh bread crumbs
1/4 cup evaporated skim milk
1 tsp crushed dried thyme
1/2 tsp paprika
1/2 tsp ground cumin
1 tsp salt, (optional)
1/2 tsp freshly-ground black pepper
3 Tbs minced parsley
3 Tbs slivered almonds, toasted
=== SAUCE ===
Olive oil cooking spray, as needed
6 large garlic cloves, minced
1 medium onion, minced
4 large plum tomatoes, seeded, chopped
2 cups 98% fat-free no-salt-added canned
chicken broth
1/4 cup dry sherry


Preheat oven to 425 degrees.
In a large bowl, combine ground turkey, garlic, onion, parsley, egg substitute, bread crumbs, evaporated skim milk, thyme, paprika, cumin, salt (if using), and pepper. Mix well and form into meatballs about 1 inch in diameter. (You should get about 5 dozen meatballs). Place meatballs on rimmed nonstick baking sheets and bake for 15 minutes, until nicely browned. Using a slotted spoon, transfer meatballs to a large platter and set aside.
To make the sauce: Lightly coat a large nonstick skillet with cooking spray and place over medium heat. Add the garlic and onion and cook, stirring occasionally, until onion is soft but not browned.
Stir in tomatoes, broth, and sherry. Bring to a boil. Add meatballs to the skillet, reduce heat to simmer and continue to cook until meatballs are cooked through, about 8 to 10 minutes, occasionally spooning the sauce over the meatballs.
Transfer meatballs and sauce to a large serving platter and sprinkle with parsley and almonds. Serve with toothpicks for spearing the meatballs.
This recipe yields 15 servings.
Exchanges Per 4-meatball Serving: 2 Very Lean Protein, 1/2 Carbohydrate (Bread/Starch).
Nutrition Facts: 113 calories (13% calories from fat), 17 g protein, 2 g total fat (0.3 g saturated fat), 7 g carbohydrates, 1 g dietary fiber, 41 mg cholesterol, 80 mg sodium.