Juicy Baked Turkey Meatballs with Veggies
These ground turkey meatballs are made with a secret ingredient….. Ok its not really that top secret but instead of breadcrumbs, I used Ritz crackers and I loved how the meatballs turned out. The Ritz crackers added a great texture and moisture to the meatballs, which we definitely need with the ground turkey. When possible, I like using a mix of 99% lean ground turkey and 93% lean. The reason being is because I like adding the fat, but I also don’t want the fat to add up so quickly so for me I like balancing the two. The 99% is too lean, the dish typically turns out dry, but has great macros/protein. So that is why I like adding the 93% which then balances the fat. With that said, I understand that people are anti-diet or don’t believe we should be fearing food. Which I do agree with. Food is fuel, Food is suppose to be pleasurable. At the same time we can be aware of the nutritional value foods provide. Knowing what you are fueling your body with, being aware. This is how I choose to focus on nutrition. That is why I like to balance the ground turkey like I do. Anyways… with all that said, this meal is magic. It taste like home. Even though its made with ground turkey its flavorful, hearty, but doesn’t make you feel heavy after eating it. Which I love about these meatballs! This recipe is pretty quick as the meatballs bake, start cooking the veggies in a large pot. Cook the onions, carrots, and mushrooms for 10 minutes. Once the meatballs cook, we will add them into the veggies, after that the meal comes together very quickly and nicely.
Juicy Baked Turkey Meatballs with Veggies
Ingredients to make Turkey Meatballs: 1 16oz 99% lean ground turkey 1 16oz 93% lean ground turkey 1/2 parmesan cheese ( I used shave, but use what you have) 15 Ritz crackers 1 egg 1/4 tsp paprika 1/4 tsp salt 1/4 tsp pepper 1/4 tsp Adobo seasoning 1/4 tsp garlic powder 1/4 cup chopped parsley 1 onion sliced 4 carrots sliced 2 cups mushrooms sliced 2 tbsp tomato paste 1/4 cup cooking white wine 1 1/2 cup chicken broth 1 tbsp Worcestershire sauce 2 garlic cloves- crushed How to Make Meatballs: Preheat oven to 400 degrees, then spray a large cookie sheet with non stick spray. In a large bowl add the turkey, parmesan cheese, Ritz crackers, egg, parsley, and seasonings. Mix until evenly combined. Scoop (about the size of a medium size cookie scooper) size meatballs. Add the meatballs to the cookie sheet with about one inch space between each meatball. Makes about 30 meatballs. Bake for 15-20 minutes. Next spray a large pot with cooking spray, heat to a medium high heat. Add the sliced onion, carrots, and mushrooms. Cook for 8-10 minutes. Add the tomato paste, cooking white wine, chicken broth, Worcestershire sauce, and garlic. Stir until combined, reduce the heat to a simmer. Let cook for about 5 minutes. Then with an immersion blender blend to break down the vegetables into smaller pieces. Now that the meatballs are done cooking, add the meatballs to the veggies. Stir until combined. Let simmer for 2 minutes. Enjoy!