I love the versatility of meatballs for adults and kids – with spaghetti, bbq sauce, ketchup, in a soup….really the possibilities are endless. I also love that I can make these turkey meatballs – sneaky mom version and add veggies that they normally wouldn’t eat and they don’t know it. Now I should say that we need to teach the kids to eat veggies in their true form and learn how to make them enjoyable, because they are, but there are just some that my kids won’t eat and that’s a fact of life.
1.5 lbs lean ground turkey
1 tsp Himalayan salt
1 tsp dry mustard
1 tsp smoked paprika
1 egg, beaten
3/4 cup quick cook rolled oats
2 tsp minced garlic
2 tsp dried parsley
Veggies – this is where you get sneaky! 2-3 cups pureed in food processor. Shown here 1 1/2 zucchini, 1 large handful of spinach. You will need to play with this, some veggies have more moisture and will make the meatballs harder to work with and some have a stronger flavor. For example, one of my son’s can taste when there is bell pepper (he’s not a fan) ;). So play around!! Be creative.
2 Tbsp tomato sauce (can also be omitted if veggies add to much moisture)
Puree veggies and tomato sauce together
Pre-heat oven to 400.
Add all ingredients to a large bowl and combine with spoon or clean hands. Depending on how moist mixture is, roll or drop onto greased cookie sheet (I do 30 meatballs). Bake for 40 minute or until cooked all the way through.
Serving size – 5 meatballs
If using 21 Day Fix container system: 1 Red, 1/2 Yellow, 1/2 Green