Veggie-full Turkey Meatball Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 187.1
- Total Fat: 6.8 g
- Cholesterol: 84.3 mg
- Sodium: 329.6 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.8 g
- Protein: 18.8 g
View full nutritional breakdown of Veggie-full Turkey Meatball Muffins calories by ingredient
Introduction
I don't eat much meat, so when I do, I try to mix it with lots of veggies, both for flavor and for nutrition. I don't eat much meat, so when I do, I try to mix it with lots of veggies, both for flavor and for nutrition.Number of Servings: 12
Ingredients
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1 medium (2-1/2" dia) Onions, raw
1 medium Carrots, raw
227 grams Mushrooms, fresh
3 clove Garlic
2 stalk, large (11"-12" long) Celery, raw
32 oz Jennie-O Lean Ground Turkey
2 large Egg, fresh, whole, raw
1 cup Oats, Quaker
1 serving Juice, V8 Juice, 11.5 oz can
1 tsp Salt
60 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
Tips
Can also be made into a loaf. Just cook to internal temp of 160.
Directions
Preheat oven to 350F.
Chop all veggies tiny by hand or in food processor. Saute in a little salted water until they all soften and most of the water is gone. Drain if necessary to remove liquid. Set aside to cool.
Mix together turkey, eggs, oats, juice, salt, and cooled vegetables. Place into muffin tins. Bake about 45 minutes or until they are at 160F internally.
Serving Size: Makes 12 large muffins
Chop all veggies tiny by hand or in food processor. Saute in a little salted water until they all soften and most of the water is gone. Drain if necessary to remove liquid. Set aside to cool.
Mix together turkey, eggs, oats, juice, salt, and cooled vegetables. Place into muffin tins. Bake about 45 minutes or until they are at 160F internally.
Serving Size: Makes 12 large muffins