December 23, 2014

Turkey Meatballs

As a distance runner, this is my go-to for a great source of carbs and protein. When eating clean during training, I love to use Kroger's 99% fat free ground turkey and their 100% whole grain spaghetti noodles. Since the meatballs are very simple to make, I make them a pound at a time and freeze any leftovers for a future, even easier meal.

Original recipe was from Gwyneth Paltrow's It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great cookbook and featured in Self Magazine, but has been adapted.

  • 1 small onion, chopped
  • 2 cloves garlic, freshly minced
  • 2 Tbsp. EVOO
  • ¼ c. Italian Parsley, chopped
  • 3 Basil leaves, chopped
  • 1 lb. ground turkey
  • 1 c. Italian style breadcrumbs
  • 1 egg
  • Salt and pepper, to taste
  1. Heat skillet over medium heat with EVOO. Once oil is hot, add the chopped onion and garlic. Sauté until fragrant and translucent. Remove from heat; set aside.
  2. In a glass bowl, add the ground turkey, chopped parsley and basil, breadcrumbs, salt and pepper, onion and garlic mixture, and egg. Mix with hands; combine well, but careful to not overwork the meat.
  3. Add more EVOO to the skillet; reheat oil. Roll turkey mixture into balls. Cook meatballs in skillet, flipping sides until browned, about 10 minutes. 
  4. Serve immediately over cooked pasta noodles and freshly grated Parmesan cheese. Enjoy! 

No comments:

Post a Comment