This recipe takes an Italian classic – the meatball – and spins it into a modern, veggie packed version featuring turkey that is sure to please your Paleo palate. Taking the place of traditional breadcrumbs; carrots, bell peppers, and mushrooms keep these meatballs tender and herbs and spices pack them with flavor. They taste amazing served atop Spaghetti Squash Noodles or Spring Herbs and Greens Pasta!
Preheat oven to 180 C.
Combine carrots, bell pepper, mushrooms, onion, garlic and seasonings in a food processor and blend until well chopped.
Empty the food processor into a large bowl, add the ground turkey and mix together completely.
Form meatballs and place on a non-greased baking sheet (about 1.5-2 inches each). Bake for about 25 minutes, or until completely cooked.
4 servings
- Amount per serving
- Calories207
- % Daily Value *
- Total Fat 9g12%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 78mg26%
- Sodium 99mg5%
- Total Carbohydrate 8g3%
- Dietary Fiber 3g11%
- Total Sugars 3g
- Protein 25g
- Vitamin A 130mcg15%
- Vitamin C 73mg82%
- Calcium 6mg1%
- Iron 14mg78%
- Potassium 674mg15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 180 C.
Combine carrots, bell pepper, mushrooms, onion, garlic and seasonings in a food processor and blend until well chopped.
Empty the food processor into a large bowl, add the ground turkey and mix together completely.
Form meatballs and place on a non-greased baking sheet (about 1.5-2 inches each). Bake for about 25 minutes, or until completely cooked.
