I cook with ground turkey often, and more than ever now that there is a massive beef recall going on. Extra lean turkey meat is extremely nutritious, boasting approximately 26 grams of protein, 1 gram of fat and 0 grams of saturated fat in a 3 oz serving, easily rivaling other types of poultry or meat in the nutrition department. It's also easy to use and readily available in most grocery stores. As a busy Mom, it's crucial that I have easy, quick leftovers to heat up for lunches and dinners, and this meatball recipe was perfect for that. And it's delicious! My family enjoyed them paired with quinoa and stir-fried veggies one night and then in spaghetti the next. I also doubled the recipe and froze some for future busy nights!
2 lbs extra lean ground turkey (you can also use ground chicken or bison)
1 cup rolled oats
1/2 cup grated carrots or zucchini or a mixture of both
1/4 cup finely chopped fresh chives
2 large eggs
2-3 tbsp olive oil
2/3 cup low sodium chicken broth
2 tsp dried basil
2 tsp dried oregano
1 tsp dried thyme
1 clove of garlic, minced
1 tbsp Worcestershire sauce
2 tsp salt
Combine and mix all ingredients (except for olive oil and chicken broth) in a large bowl and form into small meatballs (tip: lay them out on a cookie sheet after you've formed them so that they keep their shape)
Heat olive oil in a large skillet over medium heat, add meatballs. Cook until browned on all sides (about 10-12 minutes)
Add chicken broth, reduce heat to low-medium and cook until all of the liquid is absorbed and meat is thoroughly cooked through.
Serve and enjoy!
Adapted from Jessica Alba's Turkey Meatball recipe