(From Cooking Light Magazine)
Ingredients:
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup dry breadcrumbs
1/4 cup chopped fresh basil
1/4 teaspoon pepper
1/4 teaspoon salt
1 lb turkey meat
Instructions:
Preheat oven to 375
Combine 1 lb ground turkey breast with all ingredients in a bowl then shape into about 18 meatballs ( I think I usually get 24) This works great in my Kitchenaid Stand Mixer!!
Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add meatballs and brown on all sides.
Remove meatballs from skillet and transfer to a broiler pan (I use a regular cookie sheet with a rim) coated with cooking spray and bake for 15 minutes or until done.
To Freeze:
Follow cooking directions, then allow meatballs to cool to room temperature. Place on a baking sheet, making sure they don't touch one another, and place in freezer for one hour. Next, transfer meatballs to an airtight container, and store in freezer. Thaw meatballs in fridge, then bake at 375 for 20 minutes or until heated.
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