Serves: 12
Total Calories: 103

2 ounces crustless sturdy stale bread
1/2 pound lean ground turkey breast
1 egg
1/4 cup freshly grated Romano cheese
1/4 cup chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon fresh ground black pepper
1 tablespoon extra-virgin olive oil
1 (28-ounce) can diced tomato, in juice
1 (28-ounce) can crushed tomato

1. To make fresh bread crumbs, grate the bread on the large holes in a box grater. You should have about 1 cup.

2. In a large bowl, lightly combine the turkey, bread crumbs, egg, cheese, parsley, garlic, and pepper. Let stand 10 minutes to moisten evenly. Shape the mixture into 12 meatballs.

3. In a large nonstick saucepan or deep skillet, heat the oil. Cook the meatballs, turning as needed, until well browned on all sides, 7-8 minutes. Transfer to a plate. Pour off all but 1 tsp of any oil remaining in the pan. Add the tomatoes and meatballs bring to just below boiling. Reduce the heat to low partially cover and simmer, stirring occasionally, until the meatballs are tender, at least 2 hours.

4. With a slotted spoon, remove the meatballs to a large bowl. Crumble with a wooden spoon (or, when cool enough to handle, with your hands), then return to the sauce and heat through.

EXCHANGES
1 Very Lean Meat
2 Vegetable

NUTRITION FACTS
Calories 88
Calories from Fat 16
Total Fat 2g
Saturated Fat 1g
Cholesterol 31mg
Sodium 385mg
Carbohydrate 11g
Dietary Fiber 2g
Sugars 6g
Protein 8g

Nutritional Facts:

Serves: 12
Total Calories: 103
Calories from Fat: 36

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