We make a batch of these meatballs regularly and freeze them for easy weekday dinners served over zucchini noodles with a low sugar tomato sauce (we use Rao’s Marinara Sauce). We love the fresh taste that vegetables and herbs add to the meatballs, so feel free to substitute in your favorites to suit your tastes.
(modification of original recipe from Autumn Calabrese’s FixATE)
Serves 12 (6 meatballs each)
- 1/3 cup seasoned bread crumbs
- ¼ cup unsweetened plain almond milk (or skim milk)
- ½ cup vegetable broth
- 1 cup onion, finely chopped (~ 1 small onion)
- ½ cup red bell pepper, finely chopped
- ¼ cup sundried tomatoes without oil, finely chopped
- 3 garlic cloves, finely chopped
- 2 pounds raw ground turkey breast
- 2 large eggs
- 1 cup baby spinach, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped (or 2 teaspoons dried basil)
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon crushed red pepper
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Preheat oven to 425 degrees.
Line 2 large sheet pans with aluminum foil.
Place bread crumbs and milk in a small bowl. Set aside; soak for 10 minutes.
Heat vegetable broth in a medium skillet over medium heat. Add onion, red bell pepper and sun dried tomatoes; cook, stirring frequently for 5 minutes or until onion is translucent and broth is absorbed. Add garlic; cook, stirring frequently for 1 minute.
In a large bowl, combine onion mixture, turkey, eggs, and remaining ingredients plus the bread crumb mixture. Mix well with clean hands or wooden spoon. Cover and refrigerate for 1 hour.
Using a 1 ¼ “ ice cream scoop or clean hands, form turkey mixture into approximately 72 (1 inch) meatballs onto prepared sheet pans.
Bake for 18 – 23 minutes or until browned and cooked through.
Nutritional Info/Serving: Calories 123, Fat 2 g, Protein 21 g, Carbs 6 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Green
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