Craving meatballs, but don’t want to added fat and empty calories of pasta, sauce AND the often time greasy meatballs, plus oodles of Parmesan cheese?? Well, I have an easy solution that uses lean ground turkey for a healthy option for this classic weekday supper. Its easy and fast enough to pull together and get on the table before the “hangry” side of myself comes out.
So hold on for the ride, and learn to make this easy healthy nutritious turkey meatball!
- 1 pkg lean ground turkey
- 1 jar tomato sauce
- 2-3 carrots (peeled and shredded)
- 1 egg
- 1/2 c. quick oats
- 1/2 c. parmesan cheese
- 2 tbsp ground flax seed
- 1 tbsp italian seasoning/basil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp ground pepper
- Preheat oven to 400F
- Quickly grease a baking sheet (I spray with a cooking spray cause its easy, and I like easy).
- Combine ALL the ingredients in a glass bowl and smash together with your clean hands. Really get in there and mash up all the stuff, making sure to mix thoroughly.
- Form 24 equal sized balls and place on greased baking sheet.
- Bake in the oven for about 10-12 minutes.
- Place water on to boil for pasta (I prefer to use rice pasta or other gluten-free pastas). Cook pasta as you normally would. 🙂
- Place tomato sauce in a mid-sized pot and place on low heat.
- Place cooked meatballs in the tomato sauce, stir gently to cover and let simmer on low/medium heat with the lid on. Stirring every couple of minutes just to keep everything moving.
- When your pasta is done, and your meatballs have been in the warm sauce for at least 20 minutes, drain the pasta and serve! Garnish with more parmesan or fresh basil.
Happy New Year! Hard to believe its 2015 already…so of course I’m already baking. I’ve made these a few times now and everytime I add something or take away something else from the recipe, but I think I’ve got it down now. So enjoy!
What you need to have in your kitchen:
- 2 c. all-purpose flour
- 1 tbsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp ground flax seed
- 4 eggs
- 1/4 c. vegetable oil
- 3/4 c. unsweetened applesauce
- 3/4 c. brown sugar
- 3 c. shredded carrots (I needed about 9-10 small skinny carrots, but keep in mind that if you have larger carrots you won’t need to shred as many!)
And now the fun begins!
Preheat oven to 350F. (this recipe comes together pretty quick – unless you forget to shred your carrots ahead of time – like I always do)
In a large bowl sift flour, baking powder, baking soda, salt, cinnamon, nutmeg and flax
THEN, use another small bowl (or in my case a large glass measuring cup), combine eggs, oil, applesauce and brown sugar. Give it a good stir to make sure all the wet ingredients are well mixed
Pour the wet into the dry and mix. Making sure not to over mix as it can make the batter a little tough, mix just enough to moisten the batter. Add in your mountain of shredded carrots
Spoon into muffin liners and they’re good to go in the oven! (you could also lightly oil the pans with oil/butter, but I don’t like the extra oil it adds to muffin recipes. AND I somehow had Ariel muffin liners on the shelf! Special treat for me indeed!) Fill the muffin tin about 3/4 full. I got a full two pans out of this recipe so 24 muffins altogether. Bake for 20-25 minutes in a 350 F oven. Keep an eye on them to prevent burning as everyone’s oven is a little different. I chose to freeze half of them so they’d keep longer too 🙂