Clean Out Your Fridge Turkey Meatballs

Turkey Meatballs short

Don’t put those veggies back in your refrigerator! Try these delicious healthy turkey meatballs that can be tweaked to include almost any vegetable. If you need to clean out your veggie drawer, then this is your new go-to recipe.

This is the easiest, blend-together meatball recipe you’ll ever make! It’s full of flavor and loaded with nutrients!

 

 

 

 

 

 

Dairy-free and gluten-free, these turkey meatballs are an easy, healthy weeknight go-to when you just want to get dinner on the table.

Turmeric

I’ve been trying to find more ways for my family to eat turmeric. Turmeric is added to curry and is what gives it that beautiful color. You’ll notice these meatballs have a vivid yellow/orange color to them. Turmeric is definitely a spice I want to eat a lot more of. Check out these amazing health benefits of turmeric.

Add Healthy Turkey Meatballs to Any Type of Pasta

You can serve these healthy turkey meatballs on their own or as a part of your pasta dish.

Make this dish even healthier and serve it with a pasta made from beans instead of flour. Watch this video to learn more about bean pasta.

 

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Most Delicious and Healthy Turkey Meatballs Recipe
Clean Out Your Fridge Turkey Meatballs
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

These meatballs are a great way to use up all those veggies in your produce drawer. 

Course: Dinner, Lunch, Main Dish
Cuisine: Vegetable
Servings: 12 Meatballs
Ingredients
  • 1 Pound Ground Turkey
  • 1.5 Cups Spinach Frozen or Fresh
  • 1 Large Zucchini
  • 2 Carrots Finely shredded
  • 1 Large Onion Chopped
  • 2 Cloves Fresh Garlic Minced
  • 1/2 Cup Rolled Oats Flour (Just blend rolled oats!)
  • 2 Eggs
  • 1/4 Cup flaxseed
  • 2-3 Tablespoons Nutritional Yeast
  • 2 Tablespoons Hempseed
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon Black Pepper
  • 1.5 Teaspoons Onion Powder
  • 1.5 Teaspoons Garlic Powder
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Italian Seasoning
  • 1/4 Cup olive oil For Cooking
Instructions
  1. Start by emptying the veggie drawer and throw everything on the counter.
    Most Delicious and Healthy Turkey Meatballs Recipe
  2. Chop off the ends of carrots and zucchini and peel back the onion and garlic.
  3. Take one cup of old-fashioned rolled oats and put that in the food processor to make oat flour. It takes about 30 seconds to blend it. Add it to your bowl. You can also use whole-wheat flour.
  4. Throw the carrots, zucchini, spinach, onion, and garlic into a food processor and blend well.
    Most Delicious and Healthy Turkey Meatballs Recipe
  5. In a large bowl, mix in the rolled oats flour and 2 eggs with the processed veggies and ground turkey. Season with onion powder, garlic powder, Italian seasoning, turmeric, salt and pepper.
  6. Combine well with your hands. You can dip your fingers in cold water if the mixture sticks to your hands.
  7. Heat a frying pan with olive oil on medium-high heat.
  8. Form the meatball mixture into a dozen 1-2 inch balls.
  9. Place the meatballs in the hot pan and let them cook for 5 minutes on each side. I will prop them up on the side of the pan to cook the meatballs on each side. Cook until golden brown and cooked through.
  10. Freeze the rest. And thaw and cook when you're ready. I love doubling this recipe and freezing the leftovers. It makes for a fast and easy meal.
    Turkey Meatballs Recipe Freeze The Leftovers
Recipe Notes

You can bake the meatballs at 350 degrees for 20-25 minutes or cook them on a skillet turning them frequently. Baking them in the oven is often easier, but doesn't give you the crunchy outside shell.

 

 

 

This is an amazing veggie filled turkey meatball recipe. It is so incredibly delicious, the whole family will love this recipes. Feeding My Kid is a filled with all the information you need about how to raise your kids, from healthy tips to nutritious recipes. #FeedingMyKid #turkeymeatballrecipes #recipes #dinner #meatballrecipe

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Jessica Melvin
Jessica Melvin is a student of Pediatric Occupational Therapy. She has been interested in the growth and development of infants and children for many years. In 2012, Jessica devoted more than 200 volunteering hours at an orphanage in Costa Rica while simultaneously shadowing an English teacher at the local elementary school. She has worked as the lead infant teacher at a preschool for over 3 years, and she recently spent 9 months nannying twin toddlers. Struggling with weight in her teenage years, Jessica lost nearly 80 pounds due to a change in her diet and an increase in exercise. Her experience has inspired her to help educate the parenting sector about the importance and availability of health conscious decision-making. In her spare time, Jessica enjoys teaching yoga to toddlers and friends, reading inspirational books, and re-creating healthy recipes.