Light Turkey Meatballs

This recipe comes from Everyday Food, Jan/Feb issue 2008

Makes 35, prep time 20 minutes plus freeze time

3 slices whole wheat sandwich bread
1/4 cup whole milk
1 1/2 lb ground turkey
3 scallions
2 small garlic cloves
2 T chopped fresh parsley
1 large egg
coarse salt and ground pepper

1 Place bread in food processor, pulse until fine crumbs form. In a small bowl, mix vreadcrumbs with milk, set aside at least 5 minutes.

2 In a large bowl, combine turkey, scallions, garlic, parsley, egg, 1 1/2 tsp salt, 1/2 tsp pepper and breadcrumb mixture; mix gently with a fork.

3 With hands, form mixture into balls, each equal to 2 level T; arrange in a single layer on a rimmed baking sheet lined with parchment paper.

To freeze place baking sheet with meatballs in the freezer and freeze for one hour to set their shape; transfer frozen meatballs to an airtight container or resealable plastic bag and freeze for up to 3 months.

To cook: heat 1 T olive oil in a skillet over med high. Cook 20 frozen meatballs until browned, 5 to 7 minutes. Add 1 1/2 cup marinara sauce and 1/2 cup water until heated through. Serve over pasta.