Turkey Meatballs

Now that the semester has started again today, I’m getting back into meal prepping in order to make sure I still eat healthy even when my schedule gets hectic. I always always always bring my own meals with me and usually have an emergency snack. My metabolism is always in overdrive. Sooo. I’ve steamed a ton of green beans, baked sweet potatoes, cut up chicken into serving sizes, chopped veggies, and lastly, tonight, I made turkey meatballs! These are easy and EXTREMELY versatile because you can add a variety of veggies or spices to the blend! Whatever you’re in the mood for or need to get rid of before it goes bad! Ha. And you can bring 1…2… 7 meatballs with you. Depending on how hungry you are :p And! They’re paleo friendly! Woopwoooop.

photo (9)Turkey Meatballs

Yields: 18-20 meatballs

  • 1 lb 97% lean ground turkey
  • 3 large garlic cloves
  • 1/3 cup orange bell pepper
  • 1/4 cup onion
  • 1 stalk of green onion
  • 2 egg whites
  • 2 Tbsp coconut flour (or panko or bread crumbs, etc.)
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/4 tsp black pepper

Preheat the oven to 375F. Dice the garlic cloves and all of your vegetables finely. Add all of your ingredients into a mixing bowl and make sure everything is really well incorporated. Form the meatballs by rolling about 2 Tbsp of your mixture in your palms (You can make them whatever size you want though, just make sure they’re all the same size so they bake at the same rate!). Place on a baking sheet coated with nonstick spray. Bake for 20-25 minutes, flipping them half way through. They will get a nice light-brown color on the top. Mine took 23 minutes and I got 19 meatballs this time around. I love these! I think they’re yummy to eat both cold or reheated. :) And like I said, you can really use whatever veggies or spices you like – I just really enjoy this blend though!

photo (8)A shot before I put them in the oven.

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