Healthy Veggie-Packed Turkey Meatballs
These healthy meatballs have less fat than most but they are so moist and juicy. They're also packed with vegetables, but you could never tell by the taste.
Ingredients
- 3 tablespoons olive oil
- 2 lb lean ground turkey 90-99% fat free
- 1 cup finely chopped brussel sprouts
- 2 cups chopped spinach or arugula
- 1 ½ cups chopped broccoli
- 2 cups chopped mushrooms
- 1 large zucchini grated
- 1 large diced onion
- 1 cup diced bell peppers or baby bell peppers
- 3 cloves minced garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon garlic herb seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon italian seasoning
- 1 tablespoon low sodium soy sauce
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan
Instructions
- In a large nonstick pan, heat up a tablespoon of olive oil on high heat. Add the onion and bell peppers and cook for 3 minutes. Add the broccoli, brussel sprouts, and mushrooms with a tablespoon of oil and cook for 2 more minutes, then add zucchini. Cook for 2 minutes. Lower heat to medium high and add garlic and spinach/arugula. Cook until the vegetables have shrunken and softened, then add ½ teaspoon salt, ¼ teaspoon pepper and ½ tablespoon garlic herb seasoning. Let it cool slightly.
- In a large bowl, mix together the ground turkey, cooked vegetables, all the remaining seasonings, soy sauce, breadcrumbs, and parmesan. Make sure it is fully combined, but don't overmix. Scoop 2 tablespoons and roll into a ball. Place the balls on a tray.
- In a large nonstick pan, heat a tablespoon of oil on high heat. Place the meatballs on the pan and cook for a minute on each side, totaling about 4-6 minutes. You know they are done when the internal temperature is 165 degrees Fahrenheit. If the pan starts to dry out, pour a splash of water and this will create a "sauce." Serve with parmesan and green onions.