I was raised in a household where weekends ment Sunday gravy - thats tomato sauce in my family.
My Grandmother Nana Nette made a killer meatball.
I tried to recreate that magic with my birdball recipe.
Instead of a combination of Veal, pork and beef we are using super lean turkey and chicken breast. The secret to keeping these suckers moist and juicy is that they are cooked in a cupcake tin. This process really locks in the moisture and flavor. Nobody likes a dry meatball
The infamous original birdball recipe
1 lb of 99% lean ground turkey breast
1lb of 98% lean ground chicken breast ( can't find chicken this lean ? Just double the turkey)
1/2 cup bread crumbs
1/2 cup romano cheese grated
use the seasonings of your choice but I use
garlic powder, onion powder, salt and pepper
2 eggs
preheat oven to 400
hand mix and form large balls big enough to fit in a full size muffin tin (makes 12 /14 balls)
bake 20 min
1 Weight Watcher smart point each on blue or purple plan. 2 points on ww green plan
112 calories/ 3 carbs/ 3 fat/ 20 protein
Thes suckers are great on the grill. We sometimes make a double batch, one for birdball burgers and straight up original birdballs.
Use them in burritos, salad, soup, omletes on top of pizza ... endless possibilities