Lightened Up Italian Meatballs

My mom and I both have a stomach condition and cannot really digest foods that contain a good amount of fat. Not even standard 80/20 burgers. It's awful. I was craving meatballs and sulking because I usually can't have regular meatballs. Hence the need for this recipe. I tested it on my entire family and it was a huge success. My mom did not miss the taste of the fat, and even my super picky six year old sister demanded seconds!

Lightened Up Italian Meatballs

INGREDIENTS:

- 3/4 lb lean ground pork
- 3/4 lb lean ground turkey
- 1/4 cup onion, finely chopped
- 1 garlic clove, minced
- 3/4 cup italian style bread crumbs
- 1/2 cup grated parmesan cheese
- 3 tablespoons chopped Italian parsley
- 1 whole egg
- 1 egg white
- 2 tablespoons cream
- 1 teaspoon salt
- freshly cracked black pepper

INSTRUCTIONS:

Preheat your oven to 400 degrees. Prep a large sheet tray by placing a layer of aluminum foil on it and spray it with nonstick spray. Set aside.
In a large bowl, add the meats, onion, garlic, parsley, bread crumbs, and cheese. Whisk the eggs and cream together in a small bowl and then add to the rest of the ingredients.
WASH YOUR HANDS.
Use your newly clean hands to mix everything together. DO NOT OVERMIX. Gently start forming balls (slightly larger than a golf ball) with your hands. Do not pack the balls too tight. Place the balls onto the sheet tray, about 2 inches apart.
WASH YOUR HANDS AGAIN.
Place in the middle rack of your preheated oven for 20-25 minutes. Pull out of the oven and then transfer the meatballs to the sauce of your choice. May I recommend my red sauce.
Slather on top of spaghetti, polenta, or make into a meatball sub. I added them over my basic risotto.