You won't believe how rich and flavorful these turkey meatballs are. Especially since they are packed full of extra good-for-you ingredients, like lean turkey, three different vegetables and high fiber oats! They are the tastiest, sneakiest way to get kids (and adults) to eat their vegetables, while enjoying a tender and meaty treat. They are baked (I use my Cuisinart convection toaster oven), so there is no need to stand over a hot pan sauteing them. I usually make a double recipe, make half into balls for appetizers or sandwiches, and the remaining mixture into loaves and turkey burger patties. They freeze wonderfully, so when you need an easy meal you can pull them out the night before and let them thaw in the fridge over night. Then you just simmer them in your favorite sauce for 15 minutes and serve.
•1 (20 oz.) package ground lean turkey
•3 cloves garlic, minced
•1 c. small diced onion
•1 c. each shredded zucchini and carrot (use the large side of a cheese shredder)
•1 c. rolled oats (gluten free if needed)
•1 egg white
•1 TB each tamari, balsamic, Worcestershire sauce
•1 tsp. kosher salt
•1 tsp. dried oregano
•1 TB. fresh thyme, minced
•6 TB grated fresh Parmesan
•1/2 tsp. crushed red chili flakes
oil for sauteing and for greasing cookie sheet
No nutrition information available
1. Heat a large sauté pan with a good drizzle of oil. When it is hot, add onions and carrots. This part is important, as it creates the foundation for big flavor. Cook them over medium heat for about 5 or ten minutes, stirring occasionally, until they are nicely caramelized.
2. Stir in zucchini, fresh thyme, kosher salt and garlic. Cook for 1 more minute over high heat, and transfer to a bowl and chill for 5 minutes or so in the freezer, just until barely warm to the touch so. Stir in all remaining ingredients.
2. Form mixture into balls (about 1 TB each). Place them on a sheet pan lined with greased foil, about an inch apart. Bake at 425 degrees until browned…15 minutes. If you are making mini meat loaves, divide mixture into greased muffin tins and bake for 20-25 minutes. Serve drizzled with pesto or your favorite sauce and more Parmesan (optional, but I can't seem to get enough of the stuff).