I adapted this meatball recipe from one I received while working at this wonderful weight loss spa in Vermont. It’s a women’s healthy lifestyle center without dieting and it was instrumental in shifting my personal and professional beliefs around weight and living well. Enjoy this low-carb version of turkey meatballs (it only has a couple tablespoons of breadcrumbs, unlike most meatloafs!) with a whole grain spaghetti. Or, if you’re watching starches, dole up a big spoonful of cottage cheese or ricotta along with a load of veggies.
2 pounds organic ground turkey
2 whole eggs, beaten
2 Tbsp whole wheat breadcrumbs
1 whole red bell pepper, chopped
2 Tbsp dried parsley
2 tsp dried chives
1 1/2 tsp dried basil leaves
1 tsp ground black pepper
<1 tsp salt
2 tsp Worcestershire sauce
- Preheat oven to 350 degrees F, and line two large cookie sheets with parchment paper.
- Mix all ingredients and, using a small ice cream scooper and mini spatula, scoop and spoon out approximately 40 balls. Place on cookie sheet an inch or two apart.
- Bake 35-45 minutes, turning occasionally, or until nicely browned.
- In a separate Dutch oven, make or warm your favorite red pasta sauce (I saute loads of fresh minced garlic and then add a jarred sauce). Add the meatballs to the sauce and combine.