Turkey-Veggie Meatballs

Have your veggies in your meatballs. For moister, more flavorful meatballs, use ground turkey that contains light and dark meat rather than just breast meat.

Yield: 30 meatballs (serving size: 5 meatballs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 29%
  • Fat: 7.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 30.3g
  • Carbohydrate: 8.5g
  • Fiber: 0.8g
  • Cholesterol: 71mg
  • Iron: 2.5mg
  • Sodium: 399mg
  • Calcium: 166mg

Ingredients

  • 1 1/2 pounds ground turkey
  • 1/2 cup dry breadcrumbs
  • 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
  • 1/3 cup finely chopped green onions
  • 1/4 cup coarsely shredded carrot
  • 1/4 cup coarsely shredded zucchini
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg white
  • 2 garlic cloves, crushed
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.
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