How to make: High Protein Lean Turkey Meatball Recipe for Meal Prepping

Sunday is the perfect day to make some lean turkey meatballs! They might be one of my favorite things to make and I am always changing up my recipe each time to get them better and better. The kitchen always smells amazing when the meat-a-balls are cooking! It is such an easy thing to make and is something everyone in my house loves to eat. It’s also a high protein, low fat food and can be had hot or cold, with a meal or on its own. These are great for meal prep as I can add a few to a container and take them to work during the week. This is a great recipe to make with lean ground turkey and I always recommend getting the leanest you can get (that means the least % of fat, usually you can find it with up to 99% lean but you may have to look in the organic or natural meats section).

To get started make sure to pick up the following when you go to the grocery store:

1 package of 99% lean ground turkey (this will make 12-16 meatballs)

1 cup of Chopped frozen or fresh spinach

3 tbsp Organic sugar free ketchup

1/4 cup of Whole Wheat Bread Crumbs

1 tbsp of Diced or Minced garlic

2 tbsp of Organic yellow mustard

1/8 cup of Low Sodium Chicken broth

1 egg (whole egg not egg whites)

If you want to make more meatballs just take the ingredients list above and just double everything. Mix everything in a bowl and make sure to really dig in with your hands to mix it all together. Grab a baking pan or baking sheet and spray it with some olive oil or coconut oil spray. Don’t over coat it though or the bottom of your meatballs will be an oily, soggy mess! Just a small spray to keep them from burning or sticking to the sheet.

I like to make my meatballs more like a 2 -3 bite size, not mammoth meatballs because they take longer to cook through. These are good as appetizers or grab on the go, not massive hunks of meat. I preheat the oven to 375 while I am getting everything ready. Once it hits that temperature I pop them in to bake for 25 minutes, or until a light golden crispy brown on the outside.

When they are all cooked and looking delicious I put them on a dish to cool with a paper towel underneath. This allows some of the oil we used to coat the pan to come off onto the paper towel. When you cut into them you should see the same look as the picture below. The great thing about these meatballs is there is very little carbs since I use so little bread crumbs and the spinach is a great way to get some vegetables in without anyone ever really tasting it! You can then also finish with a dusting of some low fat or fat free Parmesan cheese and you are all set for a delicious treat!

Each meatball is about 50 calories and 9 grams of protein and 1g of fat. This is a great snack or sometimes I put 3 in a Tupperware container with some green veggies and use that as my lunch.

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