Today I’m sharing a delicious recipe for juicy meatballs. Any meatball fans out there?? Me too! I like making meatballs because not only are they delicious, I can make so many different meals with them. These meatballs have 29 g of protein per serving (4 meatballs)and it’s easy to make a balanced meal using them. I like to have mine over pasta (of course) with a side of leafy greens or as sliders. I also crumble them up over a flatbread topped with spinach, tomatoes and a little parmesan cheese. There are so many ways to eat a good meatball.
Zucchini is in the mixture to add moisture without adding fat since ground turkey can be dry. I also buy the 85% lean ground turkey instead of the 99% lean. Like I said, no dry food around here! This is also important since I like to have leftovers to make nutritious eating feasible. Reheating can dry things out, so the more moisture to begin with, the better.
The good in this? Turkey is a great option when looking for lean protein. The term “lean” refers to the fat content in a particular item. Limiting intake of saturated fat is shown to improve cardiovascular health. This meal can also be good for increasing iron. Turkey is a source of heme-iron which is better absorbed by the body. Paired with fortified pasta, spinach and an orange (Vitamin C increases non-heme iron absorption), you’re all set!
Let me know what you think!
- 1 small zucchini shredded (about 1 cup after being drained)
- 1 lb ground turkey 85% lean
- 1/2 cup old fashioned oats
- 2 eggs
- 2 cloves garlic minced
- 1 teaspoon onion powder
- 1/2 Tablespoon fresh rosemary
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- Using a box grater, shred zucchini. In a clean dish towel or paper towel, squeeze excess liquid from zucchini. Add zucchini to bowl with ground turkey, oats, eggs, garlic, onion powder, rosemary, basil and salt. Combine mixture together with hands (use gloves if desired). Form 1 tablespoon sized balls. Recipe should make about 18 meatballs. At this point, meatballs can be frozen if desired.
- *Place meatballs on lined baking sheet and bake at 400°F for 30 minutes or until meatballs reach 165°F. *In large skillet, add 1 jar of pasta sauce plus 1/2 cup of water. Place meatballs in pan and bring to a boil. Reduce heat and simmer for 20 minutes or until meatballs reach 165°F. Serve warm over your favorite pasta with a green side or as sliders.