Turkey and Chicken Green Onion and Garlic MEATBALLS

The long title is for you. At home, we just call them meatballs. They are definitely healthier, and only one (1) point each - if you're using that dietary counting system. I am not sure where this recipe originated, but I've tweaked it so much that I can't retrace my steps. These flavor bombs are great in various ways from spaghetti to stroganoff (see cover pic) and from sandwiches to soups. They are even easy to make!

Make a large batch, once cooled, load'em up in a larger freezer bag and throw'em in the freezer. You can use them for several recipes. If using them in a sauce or soup, you can use them straight from the freezer.

If you decide to make larger meatballs, remember to adjust your cook time. If using a meat thermometer, they should register around 160 degrees, regardless of size.

Ingredients

1/2 pound 99% Fat-free ground Turkey breast

2 Chicken Green Onion Garlic Sausage links

1/2 cup Pepperidge Farms Seasoned Stuffing (ground fine)

1 clove. Minced garlic

1/4 cup Parmesan cheese

1/2 tsp Salt

1/4 tsp. Pepper

1/4 tsp. Oregano

1/8 tsp. Garlic salt

1/8 tsp. Garlic powder

1/8 tsp. Onion powder

2 TBS. Milk

DIRECTIONS

Preheat oven to 425°. Prepare baking sheet by covering with foil and coating with cooking spray. Mix all ingredients in a bowl, with clean hands, until just combined. Over mixing will cause meatballs to be tough.

Scoop meat from bowl using 1" scoop. Once all meat removed from bowl, shape each into a bowl. To keep the meat from sticking to your hands, wet them occasionally.

Place meatballs about 2" apart and spray with cooking oil.

Cook for 10 minutes (turning the meatballs over after 5 minutes).