These turkey meatballs are loaded with veggies and protein for a lean, healthy meal option.
This post may contain affiliate links. Making a purchase through one of these links helps support this blog.
I am no longer doing the Fast Metabolism Diet
They are made with ground turkey and are loaded with veggies. There's no eggs, dairy, or bread crumbs in these meatballs (like how I'm used to making them). They're a protein-packed meal option and gluten-free, too! Throw them on a bed of spinach, a bowl of pasta, or eat a few as a snack.
Veggie Loaded Turkey Meatballs
Ingredients
- 1 - 1 1/2 lb. lean ground turkey
- 1/2 zucchini chopped
- 4 green onions or 6 chives finely chopped
- 1 green bell pepper seeded and chopped
- 1/3 cup chile paste thinned with a little water
- Salt and pepper to season
Instructions
- Preheat oven to 350°.
- Combine all ingredients in a large bowl, mixing well with your hands.
- Roll mixture into mini meatballs and place in a 9×13 baking dish.
- Bake meatballs for 25 to 30 minutes, then turn meatballs over and cook 15 more minutes.
- Allow meatballs to cool and serve warm.
- Store meatballs in freezer if not using right away, and defrost them the day before use.
These meatballs are a great way to use up fresh veggies. Hiding them in a meatball might even get your kids to eat them! I used a green bell pepper that only had a day or two left in the fridge, chives from the garden, and half of a garden zucchini. Chili paste is added to the meatball mixture for a zingy, not too spicy, flavor.
Did you make this Veggie Loaded Turkey Meatballs recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
