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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 257.4
  • Total Fat: 13.4 g
  • Cholesterol: 126.2 mg
  • Sodium: 439.5 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 25.4 g

View full nutritional breakdown of Freezer Friendly Turkey Veggie Meatballs calories by ingredient
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Freezer Friendly Turkey Veggie Meatballs

Submitted by: SHRINK2011

Introduction

Packed with veggies to fool the husband into eating them and baked instead of fried. Packed with veggies to fool the husband into eating them and baked instead of fried.
Number of Servings: 8

Ingredients

    *Turkey, Ground turkey, 93% lean, 32 oz
    Mushrooms, fresh, 1.5 cup, pieces or slices
    Onions, raw, 1 cup, chopped
    *Peppers, sweet, red, fresh, .5 cup, chopped
    Carrots, raw, .5 cup, grated
    Bread, whole wheat (including toast), 2 slice
    Egg, fresh, 2 large
    Olive Oil, 2 tbsp
    Garlic, 4 clove
    Salt, 1 tsp
    Pepper - to taste
    Herbs - to taste (1 T of Italian seasonings it what I use)

Tips

Baking these on a cooling rack over aluminum foil gets them really brown and crusty on the outside, while eliminating the frying step. No added oil and less hassle.


Directions

Preheat oven to 400 deg.

Line a large jelly roll style pan with aluminum foil and set a wire rack over it for best results. They can also be baked directly on the foil or pan if preferred.

Finely chop or shred all vegetables and sautee all but the garlic in the olive oil until soft. Add minced garlic and cook 1 minute more.

Dry or toast the bread and crumble into large bowl. Add salt and herbs, mix. Add sauteed veggies, meat and eggs to bowl and mix thoroughly with a sturdy wooden spoon or hands.

Roll into little balls - about a heaping tablespoon - and place on a metal cake rack set into a foil lined baking pan with sides to catch drippings. Bake at 400 deg. for 20 minutes.

After baking, pop meatballs into a pan of simmering marinara and cook until everything is nice and hot. Serve over pasta of your choice.

To freeze, let baked meatballs cool on the rack. Once cool, transfer to freezer on the rack or pan until quick-frozen, then throw them willy-nilly in a plastic freezer bag. Reheat frozen meatballs in oven about 15 minutes at 400 deg.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHRINK2011.






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