Turkey Meatballs

By Rachel Stuck, RDN

This ground turkey meatball recipe is a good addition to your Sunday meal prep menu. Each meatball contains about 10 grams of protein making them a good addition to meals and snacks. Consider pairing with 1-2 cupped hands of pasta or switch out for a low-carb side like zucchini noodles also known as “zoodles”. Top with marinara and 1-2 thumbs of grated parmesan cheese for a delicious and well rounded meal.

Nutrition Information

Servings: 20 Meatballs

Serving Size: 4 Meatballs

Calories: 86 calories

Protein: 40 g

Fat: 5 g

Carbohydrates: 2 g

1 hand of protein, 1/2 thumb of fat

Ingredients

  • 1 ½ lbs. ground turkey
  • ¼ cup onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon dijon mustard
  • 1 egg
  • 1 tablespoon olive oil
  • 2 tablespoon fresh parsley, chopped
  • 1/2 cup rolled oats, split
  • 1 teaspoon paprika
  • 1 teaspoon salt

Directions

Preheat oven to 400 degrees fahrenheit. Lightly oil a 9x12 baking sheet or line with parchment paper.

In a blender or food processor grind ¼ cup of rolled oats.

Add all ingredients, including the ground oats, to a medium-sized mixing bowl and fold ingredients together until egg is evenly distributed. Using a ⅛ cup measuring cup to portion out the meatballs and keep the size consistent. Gently roll meatballs into a ball and arrange an inch apart on the baking sheet.

Bake for 12 minutes or until the tops are brown and center is fully cooked.



About the Author

Photo: Rachel Stuck, RDN

Registered Dietitian Nutritionist Rachel Stuck has a background in culinary arts and nutrition counseling. Rachel takes a positive approach to nutrition: she avoids recommending restrictive diets and instead focuses on helping people choose foods that promote health and well-being. She is passionate about empowering and assisting Ixcela members as they develop their unique, gut-healthy lifestyles.

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