Tuesday, October 8, 2013

Sneaky Turkey Meatballs

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This week I tried making turkey meatballs with some stealth nutrition added from pureed carrots, onion and parsley. I was hoping to have these ready for the first week of Fall, but my first few attempts were not a hit with the kids. Finally, I found the right combination of vegetables and seasonings and they loved them. I made the meatballs for dinner and will put them in the freezer to pack for future meals with previously made and frozen pasta packed in my thermos food jar. Feel free to buy pre-made frozen turkey meatballs (look for ones without high fructose corn syrup or hydrogenated fats).

Sneaky Turkey Meatballs
  • 1 pound ground turkey
  • 1 medium onion
  • 2 carrots
  • 1/2 cup parsley
  • 2 tsp olive oil
  • 1/2 cup rolled oats
  • 1 egg
  • 1/4 cup organic ketchup (organic ketchup will be free of high fructose corn syrup and contains more lycopene - double bonus!) 
  • 1 Tbsp Worcester sauce
  • 1/2 cup grated parmesan cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  1. Preheat oven to 400 degrees 
  2. Add 1/2 cup of rolled oats to food processor and chop until finely powdered, then set aside
  3. Without bothering to clean the food processor, add in carrots, onion and parsley and process until finely chopped 
  4. Add vegetables to frying pan along with olive oil and saute until tender (~5 minutes)
  5. Combine ground turkey, vegetables, egg, parmesan cheese, bread crumbs, ketchup, Worcester sauce, salt and pepper.
  6. Mix well with your hands.
  7. Shape into 1 1/2 inch balls and lay on a baking sheet
  8. Bake meatballs in the oven for 20 minutes or until cooked through

Kid reviews:

Mom, did you throw a lot of weirdness in these meatballs?
The taste is good and the texture is good! (yes, this was take 4 trying to get this recipe right)
There is no way you are getting me to eat those meatballs... wow these are so good!

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