Food, Italian, skinny recipes

Turkey Meatballs

Hey y’all!

I swear I say this every week, but I am all about simple, delicious and healthy meals. When I get home from work I am usually too exhausted to make anything that is super intensive.

My goal for most week night meals is to get something that is high in protein, low in fat and will keep my full to prevent any late night snacking.

I also don’t keep a lot of food in my apartment, mostly because I’m living that in between paycheck life right now, but also because if I don’t keep things that don’t have to be prepared then I am more likely to snack.

Next week I will share with you my go to snacks, but for now let’s talk about a super delicious and quick dinner.

I’m not kidding when I say I am the reason that my grocery store is low on ground turkey. I use the stuff all the time.

When picking out my ground turkey I believe that the leaner it is, the better. The brand that my grocery store stocks, Shady Brook Farms, makes super lean turkey that is up to 99% lean. On this particular day they were out so I reached for my second favorite, the Italian Style Seasoned Ground Turkey.  This stuff is so good and free of any additional hormones, steroids and antibiotics, which is really important to me.


What You’ll Need:

1 package of lean ground turkey

Crushed Red Pepper Flakes (to taste)

Oregano (to taste)


How You’ll Do It:

  1. In a medium sized bowl separate the ground turkey and add in spices. I like my meatballs kind of spicy so I am pretty generous with the crushed red pepper flakes.
  2. Roll the ground turkey into balls with your hands, they can be as big or as small as you want them to.
  3. Place the meatballs on to a baking dish, leaving some space in between each.
  4. Place in the oven at 375 F for 12-15 minutes.


What You’ll Need to Know:

This meal literally couldn’t be easier. I love meatballs so much, but they are oftentimes made with additional ingredients, like breadcrumbs, that can make them high in fat and carbs. These cook super easily and the recipe yields about two dozen meatballs, meaning I can freeze them and have them on hand. I pair these meatballs with my favorite pasta (Trader Joe’s Cappellini!) or zoodles with red sauce for a super quick and delicious dinner.

I seriously can’t begin to tell you how often I eat this because it is pretty healthy (especially when I pair it with the zucchini noodles) and takes no more than 20 minutes, which I am all about after a long day at work.

I hope that you all enjoy this recipe as much as I do and let me know on Instagram if you make it!



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