Thursday, March 18, 2010

Turkey Meatballs in Garlic Sauce

We tried this recipe last night with steamed rice and veggies. As usual, the recipe is adapted from
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  • 2 tablespoons milk
  • 1/2 teaspoon Worcestershire sauce
  • 4 drops hot pepper sauce
  • 1/2 cup finely crushed butter-flavored crackers (I used Ritz)
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound lean ground turkey
  • 1 cup V-8 juice
  • 1/4 cup chicken broth
  • 2 garlic cloves, minced


  1. In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into six meatballs. Place in a greased 9-in. pie plate. Bake, uncovered, at 400 degrees F for 10 minutes.
  2. Meanwhile, in a small bowl, combine the V8 juice, broth and garlic. Turn meatballs; spoon sauce over top. Reduce heat to 350 degrees F. Bake 20 minutes longer, basting every 5 minutes. Serve over rice.

The verdict: We thought that the recipe was so/so. The sauce needed a little something extra - hot sauce maybe? I would definitely add more garlic to both the meatballs and the sauce. I'll try this again sometime, but it won't go into the regular rotation.

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