August continues with another fresh summer recipe. I figured out this recipe for these meatballs because I wanted an easy dish that I could make in a large batch and freeze individual meals. This recipe is perfect for that, and I have to say they taste better after being frozen!
Why is turkey good for you?
Mmm, meatballs. One of life's great comfort foods. These meatballs are versatile because you can eat them on their own, in a salad, on rice, in pasta, or on a sandwich.
In reality you could make these with any meat but turkey has a lot of healthy benefits. Turkey is high in protein, niacin, vitamin B6 and the amino acid called tryptophan, which is what supposedly makes us sleepy after eating turkey! It also contains zinc, vitamin B12 and the flesh itself is very low in fat.
I've never attempted to make this recipe with a ground meat substitute but would love to hear how it turned out if you did! Leave me a note in the comments if you give it a try!
How to make turkey meatballs.
These meatballs are full of animal products so while I wouldn't recommend them if you're vegan, replacing the meat with a non-met substitute would make these the perfect vegetarian meal.
-1lb lean ground turkey
-1 large egg
-1/4 cup 0% cottage cheese
-1/4 cup Panko bread crumbs (optional)
-3 cups sugar free tomato sauce
-Add all ingredients to a large mixing bowl and mix well.
-Layer a soup pot with half the tomato sauce. Bring to a simmer.
-Divide meat mixture into 16 meatballs. Add meatballs to pot. Cover with the remaining tomato sauce.
-Simmer meatballs for 10 minutes. Flip over and simmer for an additional 10.
Makes 16 balls.
Like I was saying above these are very versatile and can work with any base you want to give them.
Next blog post: Recipe - Thai lettuce cups.
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