| 1 | pound ground turkey |
| 1/2 | cup Progresso® plain bread crumbs |
| 3 | tablespoons milk |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon pepper |
| 1 | small onion, chopped (1/4 cup) |
| 1 | egg |
| 1 | jar (16 ounces) Old El Paso® Thick 'n Chunky salsa |
| 2 | medium green onions, thinly sliced |
Serve with...
Tijuana Caesar Salad
Total Time:
39 min
| 1. | Heat oven to 400ºF. Mix all ingredients except salsa and green onions. Shape mixture into twenty 1 1/2-inch meatballs. |
| 2. | Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F. |
| 3. | In 2-quart saucepan, place salsa and meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions. |
|
| Bake meatballs (without salsa) in advance, then freeze up to 1 month. Heat salsa to boiling, then stir in frozen meatballs. Simmer uncovered 15 to 20 minutes or until meatballs are heated through. |
|
| Serve with hot cooked rice and a tossed green salad.
|
Nutrition Information:
270 ( 80); 9g ( 2g, ncg); 130mg; 1000mg; 20g ( 3g, ncg); 30g 18%; 14%; 10%; 18% 1/2 ; 0 ; 3 ; 3 nc