Wednesday, October 19, 2011

Turkey Veggie Meatballs

When it comes to a ground turkey meatball recipe, I have found "the one". It is perfect in just about every way- it is flavorful, it is moist without crumbling at each bite, and a nice substitute to beef meatballs. Well, I thought they were perfect... until I decided to add more nutritional value to it and sneak in some grated veggies. I served these meatballs with a marinara sauce, served it to Darin, and held my breath as he took his first bite. Would he notice that I've altered his favorite meatball recipe? 

"Mmm, I just love these meatballs, Sara!"

Release breath. Now, I don't want to give the impression that Darin doesn't try new things because it is a rare occasion when I make a recipe twice. He is always great about trying something new. But when you have a favorite, you really don't want to mess it up... or even alter it. Because it is already perfect. But now, Darin can have his favorite meatballs, and I can know that I can add some veggies in it and make it even more nutritious.

Ingredients:
Meatball recipe

  • 1 tsp oil
  • 1/3 cup finely chopped green onions (roughly 3 onions)
  • 1/4 cup coarsely grated carrot (roughly 1 carrot)
  • 1/4 cup coarsely shredded zucchini (roughly 1/2 zucchini)
  • 4 garlic cloves, minced
  • 1-1/2 pounds ground chicken or ground turkey
  • 1 Tbsp grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
  • 1 large egg
  • 1/2 cup Kraft Shredded Parmesan, Romano, & Asiago
  • 1/2 cup Italian bread crumbs
  • Handful of chopped parsley leaves (1 Tbsp dried parsley)
  • Cooking spray
Directions:
  1. In a medium sautepan, add 1 tsp oil on medium-low heat. Add the green onions, carrots, zucchini, and minced garlic. Saute until the veggies are nice and soft- about 4-5 minutes. Place the sauteed veggies into a large bowl.
  2. Preheat oven to 400 degrees. Line a large shallow baking sheet with foil, and spray it with cooking spray.
  3. Combine the remaining ingredients with the sauteed veggies and stir well.
  4. Shape mixture into (30) 1.5" meatballs (I used my medium OXO cookie scoop). 
  5. Place the meatballs onto the baking sheet, and bake for 15 minutes or until done.
Source: Slightly adapted from Cooking Light


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