Recipe: Very Healthy, Easy Turkey Meatballs

Yesterday, I mentioned I was making turkey meatballs. Well they were delicious and very simple so I wanted to share the recipe.

Very Healthy Turkey Meatballs
(makes 10)

Ingredients
1 pound of ground turkey
1/4 of a yellow onion
1 egg
1 teaspoon (estimated) salt
1 teaspoon (estimated) red pepper flakes
2 tablespoon-ish ground flaxseed
2 teaspoons (estimated) garlic salt
1 teaspoon (yes, I mean this was estimated too. I didn’t used any measuring equipment) Italian seasoning

Action items

  1. Preheat the oven to 350 degrees (that’s Fahrenheit, you gangster)
  2. Line a baking pan with parchment paper or tin foil and spray it with a high-heat oil of your choosing.
  3. Chop up the onion as finely as you can. I don’t mind visible onion, but you want to make sure it will mix in with the rest of the ingredients and not fall out of the ball.
  4. In a separate bowl, mix the egg so that the white and the yolk blend.
  5. Then mix every listed ingredient in a big bowl using your hands. Sing a song while you do it! Get involved! Live your life!
  6. Then when you feel like you’ve truly united the ingredients to be as one, roll the meat into balls. Try to use about 2 tablespoons worth of the mixture per ball. Or use less or more depending on how big you like them. I’m not making a dirty joke here, just know I could if I wanted to.
  7. Set a timer for 25 minutes. Then when your time goes off, check ‘em! If they are pink in the middle add 5-8 more minutes.
  8. Enjoy! You earned it!

All of the seasonings are “to taste.” Except don’t taste raw meat, that’s dangerous and disgusting. Use your best judgment. I never like Italian seasoning so I probably should have skipped it but it’s not too powerful either way.

hey we're the seasonings. we met at Fairway and now we live together in harmony in the '60s

hey we’re the seasonings. we met at Fairway and now we live together in harmony in the west ’60s. that’s where we met this stone camel who we love like one of our own. he is our brother.

A word about the flaxseed: I am not making an anti-carb statement with this choice, I just didn’t have breadcrumbs in my house, so I substituted flaxseeds. They are high in protein and fiber, so that’s nice too. A more traditional recipe would use breadcrumbs, but I thought this did the same job of holding the meatballs together and it didn’t change the taste. Plus, remember that protein and fiber I just mentioned?

Note: Is it weird that I don’t have breadcrumbs laying around but I do have ground flaxseed? Probably not weirder than this photo of ground flaxseed with a Hans Solo bobble head.

the real question, is who asked for whose autograph!

5 Comments

  1. April 9, 2015 / 7:08 pm

    Good use of ground flaxseeds. I have them, but I don’t know what else to do with them except put it in my oatmeal.

    • April 9, 2015 / 10:00 pm

      Thanks! I also use it to coat chicken! (Also instead of bread crumbs)

  2. April 10, 2015 / 6:34 am

    Good idea to bake.
    I make the balls in a covered pot on top of the stove in marinara sauce.

    • April 10, 2015 / 9:13 am

      oooo i think it’s easier to tell when they are done in the oven! (you can see them more clearly) xoxo

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