Turkey Meatballs

Description :

1 pound ground turkey breast
1 link spicy Italian sausage, casing removed
3 tablespoons oil-packed, sun-dried tomatoes processed to pesto consistency
1 teaspoon garlic powder or 1-2 cloves, minced
2 slices kamut or spelt bread, crusts removed and crumbled or 1 cup Ian's whole wheat Panko breadcrumbs (available at health food markets)
1-1-1/2 teaspoons dried oregano leaf
Fresh ground black pepper
Seasalt
2 egg whites or 4 teaspoons Deb El Just Whites
Juice from one large lemon, strained or a slosh of Vermouth

Combine and thoroughly mix all the ingredients above. Form into 24-36 golf ball sized meatballs. Arrange in a large pot and cover with chicken or vegetable stock. Bring stock to a boil, then simmer for 30-45 minutes until done.
Let stand for a few minutes, drain and serve with the sauce of your choice. Three of my favorites are: Geno's Barbecue Sauce (mild, spice or hot available at Whole Foods Markets), Paul Newman's Sockarooni pasta sauce (at any market) and Down Under, Kakadu Wild Fire Pepper
Sauce (Bristol Farms).

Approximate KCAL per serving (two meatballs): 51, 1.2 g fat, 0.3 g saturated fat, 11 mg cholesterol, 52 mg sodium, 2.4 g carbohydrate, 0.2 g fiber, 7.5 g protein.