Makes 6 servings, 5 meatballs each. One serving= 1 Red and 1/2 Yellow
- Nonstick cooking spray
- 1.5 lbs raw 93% lean ground turkey breast
- 1 tsp. sea salt or Himalayan salt (Mineralize)
- 1 tsp. dry mustard (we use Dijon or any mustard)
- 1 tsp. smoked paprika
- 1 large egg, lightly beaten
- 3/4 cup quick-cooking rolled oats
- 2 cloves garlic, finely chopped
- 12 fresh parsley sprigs, finely chopped
- 2 Tbsp. tomato sauce, no sugar added
***We add worshteshire sauce in it for extra flavor and skip the tomato sauce***
1. Preheat oven to 400 degrees F
2. Lightly coat large baking sheet with spray; set aside
3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in large bowl; mix well by hand
4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet.
5. Bake for 15-20 minutes, or until no longer pink in the middle.
2. Lightly coat large baking sheet with spray; set aside
3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in large bowl; mix well by hand
4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet.
5. Bake for 15-20 minutes, or until no longer pink in the middle.
We bag 5 up in little baggies and my husband and kids take them in their lunches on the go.
(The extras can be easily frozen. Lay them on a cookie sheet and put into the freezer for about 30 minutes and then pull them out and put into a container or ziplock bag. This way, they won’t stick together and you can pull out whatever you need.)
