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, bake turkey meatballs. These meatballs packed with veggies are the perfect post-workout snack for 2 reasons: you can just 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 an onion, garlic, and some fresh herbs. Feel free to add beans, spinach, kale, or any other veggie you want as long as its finely chopped. The cilantro I used this time came straight from my garden (thanks Todd)!
Here’s a recipe for my Italian style baked turkey meatballs.
- 2 lbs lean ground turkey
- 1 yellow onion, chopped
- 3 cloves of garlic, minced
- 1 tbsp dried oregano
- 4 cilantro stems, chopped
- 6-8 sage leaves, chopped
- 3/4 cup panko bread crumbs (you can use rolled oats ground in a food processor as an alternative to add more fiber)
- 2 tbsp ground flaxseed (optional)
- 1 egg
- 1/4 cup of water (to make them extra fluffy)
- 1 tsp salt
- 1 tsp pepper
- olive oil to drizzle
Preheat the oven to 350°.
Chop onion, cilantro, sage, and garlic. Combine all ingredients in 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 on baking sheet. Drizzle the meatballs with olive oil and put in the oven. Cook for 20 minutes, or until you see browning.
Let cool for about 5 minutes and serve.
I put these on top of tomato sauce for a great low-carb meal. Enjoy!