I think by now y’all know that I love to cook. While some people see it as a chore, I it is my favorite part of the day! And even better than cooking a tried and true recipe is testing out a new one. I wish you could have seen me preparing these delicious meatballs – I was downright giddy.
These meatballs are surprisingly moist for being made with turkey and adding no fat. In addition, the generous serving size is quite filling! Since they are baked in the oven rather than browned in a skillet, they hold together beautifully.
When I was preparing this dish, my boyfriend even noted “You know how some meat actually looks good raw? Well, I kinda want to dig into these before they are even cooked!”
I created a meal centered around the same flavors in the meatballs by topping spaghetti squash with a mushroom, artichoke, garlic, and spinach mixture browned in a skillet then finished with a little bit of olive oil and some mozzarella cheese.
1 lb. ground turkey (93% lean)
3.0 oz. mushrooms, diced
½ cup canned artichoke, diced
3 Tbsp. breadcrumbs
50 g red onion, diced
2 Tbsp. fresh parsley, chopped
½ tsp. salt
¼ tsp. pepper
1 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. turmeric
- Preheat the oven to 400 degrees. In a large bowl, mix all ingredients together with your hands.
- Mold mixture into balls that are about the size of a golfball (you should end up with about 20-22 meatballs).
- Line 2 baking sheets with aluminum foil and spray with cooking spray. Place 10-12 meatballs on each baking sheet and cook for 20-22 minutes.
Macros (meatballs only)
215 calories | 8 g carbs | 8 g fat | 23 g protein
Macros (entire dish)
445 calories | 33 g carbs | 16.5 g fat | 40 g protein