Every weekend, I try to make a batch of turkey meatballs, to keep in the refrigerator as a quick (healthy) snack, or to consume for lunch (3 or 4 makes a great high protein meal). They are quick to make, super healthy, and delicious.
My weekly batch is usually doubled or tripled, and I’ve morphed recipes from friends, and those found online to create the below take.
They’re a “clean food” if you follow that craze, and never stay for long in the fridge. I’ve heard from friends that you can also freeze them, but ours never get that far.
1lb ground turkey
2 T olive oil
2 T fresh parsley, chopped
2 T fresh basil, chopped
2 T fresh oregano, chopped
1/2 red pepper, finely chopped
1 small onion, diced
1 1/2 t sea salt
1 t pepper
1/2 t ground coriander
2 slices Ezekiel (or low carb) bread, or breadcrumbs, crumbled
Mix all ingredients together until ingredients are fully blended. Using large scoop, scoop into muffin pan and bake at 350 for 20 minutes, flipping halfway.