May 28, 2015

Turkey & Vegetable Meatballs

Since my son turned one (Body After Baby update coming soon!), signs of toddlerhood are slowly emerging. When we introduced finger foods at 10 months, I couldn't have been happier that some of his favorite foods were broccoli and green beans. Such a healthy boy! However, over the last couple of weeks, he really only wants meat and fruit and getting him to eat his vegetables is becoming harder to achieve. Enter Turkey Veggie Meatballs.... life savers.

These bad boys are so delicious Christian hardly saves any for me and my husband. It's been a real treat for the whole family. Loaded with protein, they are the perfect snack on the go or for a tasty meal around the table. 

One Package of Organic Ground Turkey (97% Lean)
2 Cups Frozen Organic Stir Fry Vegetables*
1 Organic Free Range Egg

Suggested Seasonings 
1/2 tsp Garlic Powder
1/2 tsp Fresh Ground Ginger
1/2 tsp Salt (Pink Himalayan or Sea Salt)
1/2 tsp Coriander
1/2 tsp Cumin

To Make
Preheat oven to 350 degrees. Lightly steam or boil frozen vegetables for approximately 7 minutes. Once cooked, chop vegetables into small pieces and use a paper towel to absorb excess water. Mix together turkey, chopped vegetables, egg and your favorite seasonings in a bowl.  Line a baking tray with aluminum foil. Use your hands to roll the turkey meat into 2 inch diameter balls and place 1 inch apart on baking tray. Bake for 20 - 25 minutes. Makes about 12 meatballs. 

Pair it with your favorite sauce or make a protein packed salad by serving them over a bed of greens  with avocado and your favorite dressing. 

* I buy the frozen Organic Stir Fry Vegetables from Whole Foods, which is a blend of green beans, broccoli, onion, red bell pepper, mushrooms and carrots

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