One of my favorite lean proteins to make is ground turkey (I’ll usually buy it because I get sick of eating chicken breasts all the time). Ground turkey is the best because you can do so many different things with it–add it to wraps, grill turkey burgers, or, my favorite, Baked Turkey Meatballs.
These Baked Turkey Meatballs packed with veggies are the perfect post-workout snack for two reasons: you can pop them in your mouth right when you get home, and they have all the post-workout nutrition you need–lean protein, carbs, and a little bit of fat.
The more veggies you incorporate into these, the better. This time, I put onion, garlic, and some fresh herbs. Feel free to add beans, spinach, kale, or any other veggie you want as long as it’s finely chopped. The cilantro I used this time came straight from my garden!
Here’s a recipe for my Italian-Style Baked Turkey Meatballs:
Baked Turkey MeatballsPrint Recipe
- 2 pounds of lean ground turkey
- 1 yellow onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of dried oregano
- 4 cilantro stems, chopped
- 6-8 sage leaves, chopped
- 3/4 cup of panko bread crumbs (you can use rolled oats ground in a food processor as an alternative to adding more fiber)
- 2 tablespoon of ground flaxseed (optional)
- 1 egg
- 1/4 cup of water (to make them extra fluffy)
- 1 teaspoon of salt
- 1 teaspoon of pepper
- Olive oil to drizzle
- Preheat the oven to 350 degrees.
- Chop onion, cilantro, sage, and garlic. Add all of the listed ingredients to a large mixing bowl and mix together (the best way is with your hands).
- Line a baking sheet with aluminum foil. Roll meatballs about 1-inch thick and place them on a baking sheet. Drizzle some olive oil on the meatballs and put them in the oven. Cook for 20 minutes, or until you see them browning.
- Let the meatballs cool down for about 5 minutes before you serve them. I put these on top of tomato sauce for a great low-carb meal. Enjoy!