Lean and flavourful turkey meatballs that are ready in 30 minutes. There will be plenty for lunch leftovers and Mint Yogurt Sauce is so good.
In case you are wondering who needs 51 meatballs at a time, I do. These are “baby” meatballs and stay fresh refrigerated for up to 3 – 4 days and freeze beautifully. I love leftovers and cooking in big batches makes my life so much easier for those busy extracurricular activities nights and next day lunches. I got 3 men in the house and myself, doing Insanity I eat like Alex these days.
Having lean protein on hand is key to any weight loss. I also did a bunch of reading this week and found out not only you need complex carbs in your diet, but you are better off consuming them along with protein. I knew that before and developed my whole eBook around this concept, but somehow forgot. I’m really over with low carb approach by now. It is so 1990’s.
These turkey meatballs are bursting with fresh herbs and spices. We got mint, parsley, onion and garlic going on here. Besides being delicious (duh, otherwise why would I post the recipe?!), the meatballs are extremely easy to make in a skillet. Mint Yogurt Sauce is completely optional.
I always say I live by the 80/20 rule. This organic turkey is the best I could find. And still, I had to drive across the border to the US Costco to get it. I would like my ground turkey to be 97% lean and with no natural flavouring but it is what it is. My mom stocked me up with venison which I also added to the meatballs. It is extra work to grind it but worth every minute. Feel free to use any meat you like.
Venison naturally is very lean meat and mixing it with delicate turkey helps to soften the meatballs. So do fresh herbs, onion and breadcrumbs. A word on breadcrumbs. I have a hard time finding whole wheat organic breadcrumbs so I made my own. Took a loaf of sprouted bread, baked in the oven until dry and then ground in the food processor. I honestly do not remember what temperature or for how long. Try at 375 degrees F and check when dry.
Alternatively, if you want to lower the carbs (I don’t), you could use a cup of grated squeezed zucchini. That’s what Gina from Skinnytaste did and I believe I borrowed that idea from her for my Thai Turkey Meatballs recipe.
I really discovered ice cream scoop for myself last year. I would call it Discovery 2013. Apparently there are so many more things to scoop with it besides the ice cream. Well, I’m from Ukraine and we never ever had ice cream scoops or mind you buckets of ice cream. You go buy yourself a tiny ice cream cone a few times in summer and that’s it. It wouldn’t even occur to anyone to sell it during Fall and Winter months.
So, ice cream scoop definitely helps to shape the meatballs into the uniform balls.
All boys, except the 3 year old one, enjoyed the meatballs. But that’s a job of a toddler, to make mommy’s life more challenging, right?!:)
I didn’t include the sauce in nutritional info knowing some of you might skip it. To be perfectly honest, I wouldn’t make it every time, especially when I’m in a rush which seems to be most of the time. Plus Alex is not a huge fan of dairy mixed with meat. But if you make it, you won’t regret. The Mint Sauce makes the meatballs taste extra fresh. That’s it, I exhausted my creativity to say anything beyond the deliciousness and freshness of the meatballs. Enjoy!
- 1 large onion, quartered
- 5 garlic cloves
- 1/2 cup fresh mint
- 1/2 cup Italian parsley
- 3 lbs lean ground turkey (I used 1 lb turkey + 2 lbs venison)
- 2 eggs, large
- 1/2 cup whole wheat or Panko breadcrumbs (I make my own from sprouted bread)
- 1 tsp salt
- 1 tsp black pepper
- Cooking spray (I use Misto)
- 1 cup Greek yogurt, plain
- 2 tsp apple cider vinegar
- 1/4 cup fresh mint, minced
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- Puree in a food processor/Magic Bullet or finely chop onion, garlic, mint and parsley. Add to a large mixing bowl along with ground turkey, eggs, breadcrumbs, salt and black pepper and mix thoroughly with your hands.
- Preheat large skillet or two on medium heat and spray with cooking spray. Scoop meat mixture with a small ice cream scoop and roll into a ball. Place in a skillet and repeat until you run out of mixture/room in the skillets. Cook for 5 - 6 minutes or until golden brown, turn on the other side and cook for another 5 minutes. Feel free to overcrowd the skillet with meatballs. They shrink during cooking and will cook through better. Serve hot with Mint Yogurt Sauce (optional) and your favourite healthy side (quinoa, brown rice, whole wheat pasta/couscous, bulgur) and salad.
- To make Mint Yogurt Sauce, combine all ingredients in a small bowl, stir and let stand for 30 minutes to let flavours "marry" each other.
Servings Per Recipe: 51
Amount Per Serving = 1 meatball (no sauce):
Total Fat: 2.2 g
Cholesterol: 26.6 mg
Sodium: 76.8 mg
Total Carbs: 0.8 g
Dietary Fiber: 0.2 g
Protein: 5.7 g
WW Points+: 1