Make it Clean Monday: Turkey Meatballs (formerly known as turkey muffins)
I got the original recipe for these turkey meatballs from Jamie Eason’s Live Fit program. She calls them “turkey muffins” because she makes them in muffin pans. I found that it’s much easier (for cleanup) to make them on a cookie sheet with parchment paper. I hate cleaning muffin pans. My friend came up with the idea to have less clean up (genius!) and I haven’t made them in muffin tins since then.
I have changed up the spices for these to add some variety to our meals. You can add any kind of spices you like to these. I have also added different vegetables (like broccoli or bell peppers chopped up in my food processor). I’ve also like to make them as “zucchini meatballs” when I have zucchini coming out of my ears in the Summer. You could make them grain free by using almond flour rather than oats.
Jamie Eason’s recipe is a bit spicy and I like them that way, but recently I have been making an Italian season style that are better for my kiddos’ pallet. These are quite large and I often eat 2 of these crumbled up on a salad or with a heaping plate of veggies for dinner on nights I don’t want to cook. Or I add them to my “zucchini spaghetti”. Yum!
My husband takes 2 in his lunch for work each day (along with his black bean soup soup, and some fruit).
If you like spice click on the link to Jamie Eason’s Turkey Meatloaf Muffins and try them out. The link includes a video tutorial. I often double the spices too when I am in an extra spicy mood.
Here is the “Italian Style” recipe I have been using lately. I use whole eggs rather than the egg whites Jamie Eason calls for in her recipe.
- 2 lbs ground turkey (preferably free range with nothing added)
- 1 cup rolled oats: steel cut oats WONT work, regular oats are best but quick oats work as well (or substitute 1/4 cup almond flour if making grain free)
- 2 eggs (preferably farm fresh)
- 2 tsp garlic powder or 2 cloves of garlic (a friend of mine brought to my attention that 1/8 tsp of garlic powder is equivalent to a clove so feel free to just add 1/4 tsp but I like to use 2 tsp when I use garlic powder) 🙂
- 2 tsp oregano
- 3 tsp fennel seeds (crush them before adding: I just use the back of a spoon)
- 1 tsp pepper
- 1 tsp salt
- optional delish add ins: a couple celery stalks, bell peppers, or mushrooms (chopped small), or a little zucchini (grated), or broccoli (chopped in the food processor)
- coconut oil for greasing
(I buy Gold Label Virgin Coconut Oil from tropical traditions < affiliated link *see note below)
However, if you are trying coconut oil for the first time and are looking for a less expensive brand you may want to try this brand. Tropical Traditions is by far my favorite brand though.
- Place parchment paper on a cookie sheet and preheat your oven to 375 degrees.
- In a giant mixing bowl add your oats (or almond flour) and spices (garlic powder, oregano, crushed fennel seeds, salt, and pepper) and mix.
- Add 2 eggs and mix with oat/spice mixture.
- Chop up veggies and add them to the mix.
- Add ground turkey and mix with your hands to get everything mixed together well.
- Form meatballs and place them in individual greased muffin tins (OR on a cookie sheet lined with parchment paper- see update below).
- Bake for 40 min or until a meat thermometer reads at least 160 degrees.
This recipe makes 12 meatballs. I often double the recipe and freeze the meatballs that I won’t eat in the next three days. I like to place 2 meatballs in each sandwich bag, then place those in a bigger freezer bag to keep in the freezer. Then my hubby or I can take them out the night before to defrost if we plan to eat them the next day.
I then place all my frozen individual serving protein (like turkey burgers, seasoned chicken, or hamburgers) in a plastic storage box in the freezer for quick premade lunches and snacks.
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