RDN Jessica Burch’s healthy and versatile recipe for Veggie-Turkey Meatballs produces a hearty and satisfying dish that’s a great way to get everyone at the dinner table to up their vegetable intake! It pairs perfectly with her Revamped Red Sauce!
Ingredients (serves 6)
1 slice whole-wheat bread, chopped into tiny
1/4 cup low-fat milk
1 tablespoon olive oil
1 large carrot, peeled and shredded
3 cloves garlic, peeled and minced
1 tablespoon tomato paste
1 cup spinach leaves finely chopped
1/4 cup parmesan cheese
1 teaspoon oregano
2 teaspoons basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb ground turkey
Gather and prep all of your ingredients.
Preheat oven to 350°.
Place bread crumbs and milk in a bowl and
allow the bread to absorb the milk.
Place all additional ingredients, except the
turkey, into the mixing bowl and mix to
Add milk-soaked bread crumbs to the bowl
Add ground turkey to the bowl and using
your hands, mix until just combined. Overmixing will make dense meatballs,
Form golf ball-sized meatballs out of the mix
and place them on a plate.
Heat a large sauté pan over medium heat.
Add enough olive oil to cover the bottom
of the pan.
Position meatballs in the pan and allow to
brown for 2-3 minutes. Flip meatballs and
place the pan in the heated oven.
Bake for 8-10 minutes until meatballs
achieve an internal temperature of 165°.
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