Lean and Green Meatballs
Perfect for making ahead and freezing!
We got this recipe from:
Peter Christensen Health Center
Mary Sikora-Petersen, MSE, RD, CD, CDE
Registered Dietitian/Diabetes Educator
755-588-3371 Ext 1903
2 cups of raw spinach or 3/4 cup of frozen (thawed) spinach
2 garlic cloves, minced
3/4 cup green or black olives, finely chopped
1/4 red bell pepper, finely chopped
1/4 cup fresh basil, finely chopped or 2 teaspoons dried basil
3 Tablespoons parmesan cheese, grated
20 ounces lean turkey breast
1/4 cup rolled oats or whole-wheat breadcrumbs
Makes 28 meatballs
Steam or microwave raw spinach if needed. Finely chop cooked spinach and place into a bowl with garlic, olives, bell pepper, basil, and Parmesan cheese. Mix well. In another bowl, mix turkey, egg, and oats/breadcrumbs. Add turkey mixture to the kale mixture and mix well. Using a 2-tbsp scoop or measuring cup, scoop meatballs onto a sheet pan lightly sprayed with olive oil.
If freezing, place sheet pan in freezer (use smaller pans if needed). When raw meatballs are frozen remove from sheet pan and place in freezer bag.
From raw or thawed state:
Bake at 400 degrees for 20 minutes or until internal temperature is 165 degrees.
May be baked from frozen- just increase the cooking time an additional 20 minutes or until 165 degrees.
Nutrition per meatball: 47 calories, 5 grams protein, 0 grams carbohydrate, 3 grams fat, 0 grams saturated fat, 22 mg cholesterol, 102 mg sodium