Turkey Meatball & Olive Casserole Recipe


Cooking Time45 MinHealth IndexHealthy
MethodMain Ingredient


 Uncooked rotini pasta2 Cup (32 tbs)
 Ground turkey1⁄2 Pound
 Dry bread crumbs1⁄4 Cup (4 tbs)
 Egg1 , slightly beaten
 Dried minced onion2 Teaspoon
 White wine worcestershire sauce2 Teaspoon
 Dried italian seasoning1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Black pepper1⁄8 Teaspoon
 Vegetable oil1 Tablespoon
 Canned condensed cream of celery soup10 3⁄4 Ounce (1 Can)
 Low fat plain yogurt1⁄2 Cup (8 tbs)
 Pimiento stuffed green olives3⁄4 Cup (12 tbs), sliced
 Italian style bread crumbs3 Tablespoon
 Margarine/Butter1 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 2200 Calories from Fat 861

% Daily Value*

Total Fat 95 g146.7%

Saturated Fat 14.6 g73%

Trans Fat 0.6 g

Cholesterol 398.2 mg

Sodium 9148.2 mg381.2%

Total Carbohydrates 262 g87.2%

Dietary Fiber 31.9 g127.4%

Sugars 35.3 g

Protein 99 g197%

Vitamin A 35.8% Vitamin C 14.5%

Calcium 44% Iron 57%

*Based on a 2000 Calorie diet


PREHEAT oven to 350°F.
Spray 2-quart round casserole with nonstick cooking spray.
COOK pasta according to package directions until al dente.
Drain and set aside.
Meanwhile, COMBINE turkey, 1/4 cup bread crumbs, egg, onion, Worcestershire, Italian seasoning, salt and pepper in medium bowl.
Shape mixture into 1-inch meatballs.
HEAT oil in medium skillet over high heat until hot.
Add meatballs in single layer; cook until lightly browned on all sides and still pink in centers, turning frequently.
Do not overcook.
Remove from skillet; drain on paper towels.
MIX soup and yogurt in large bowl.
Add pasta, meatballs and olives; stir gently to combine.
Transfer to prepared dish.
COMBINE 3 tablespoons bread crumbs and margarine in small bowl; sprinkle evenly over casserole.
Sprinkle lightly with paprika, if desired.
BAKE, covered, 30 minutes.
Uncover and bake 12 minutes or until meatballs are no longer pink in centers and casserole is hot and bubbly Garnish with herbs, if desired.