I’ve been making a ton of meals lately that use extra lean ground chicken or turkey in place of ground beef, and not only do I not miss the red meat whatsoever, I actually have begun to prefer the taste of the chicken and turkey!
This recipe uses baby spinach, sundried tomatoes and a bit of feta cheese (a forever classic combination – yum!) to create healthy, flavorful meatballs that can be devoured on their own, used in a spaghetti-squash pasta, or simply topped with marinara sauce and a bit of Parmesan (how I served them, pictured).
This recipe yields 16 smaller meatballs, or 12 larger meatballs. When using these meatballs in pasta I’ll roll them smaller (16 yield), but I roll them large (12 yield) when eating them on their own as a main dish.
Ingredients:
- 1 lb ground chicken or turkey breast
- 1/2 cup Panko breadcrumbs (omit if you prefer low-carb)
- 6 tbsp crumbled Feta cheese
- 1/2 cup chopped baby spinach
- 2 tbsp chopped sundried tomatoes (packed without oil - only ingredients should be tomatoes and perhaps sea salt ie. Derlea Foods)
- 1 egg white, beaten
- 1 tbsp minced garlic
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat oven to 375 degrees. In a large bowl, combine all ingredients after vegetables have been chopped. Roll the chicken or turkey mixture into 1-inch balls (makes 16 meatballs - roll larger if you want 12) and then place on a foil-lined baking pan that has been coated with cooking spray. Spray a small amount of cooking spray evenly over meatballs. Roast in the oven 18 minutes or until golden and firm.
Nutritional Information:
Per Serving (4 meatballs out of 16 yield): Calories: 240 Carbs: 11 grams (with breadcrumbs, 4.5 without) Fiber: 1 gram Protein: 26 grams Fat: 11 grams Sugar: 1 gram (with breadcrumbs, 0 without breadcrumbs)
Hope you enjoy! Please keep checking back for more recipes and updates,
xo –
Thanks for finally talking about > Mediterranean Chicken or Turkey Meatballs | Purely Jenn < Liked it!
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