Hi, I'm Liz

I'm a midwestern girl who lives in Iowa with my amazing husband, Tim and our incredible son Theodore.  I love to cook, entertain family and friends, visit unknown travel destinations, and enjoy the occasional martini.  

 

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The BEST Turkey Meatballs

August 13, 2019

Food blogging has changed since I became a mom. I used to plan out every meal, take pictures of every step of the cooking process and made tons of notes along the way. Now, I don't even cook the meal I want to share... #lifegoals 

 

My mom is here for the week and she made us the most delicious meal tonight. As soon as I walked in the house, I knew it was going to be good based on how good our house smelled. I peeked in the pots and pans and said, "Ohhh, I'm going to blog about this later..." 

 

I got half way through devouring these flavorful, healthy, AMAZING turkey meatballs and thought, oh - wait. I need to take a picture so I can blog about it. Whoops. 

 

So here is a picture of the meatballs you just have to make...

This meal has Teddy's stamp of approval. Even with the cut up carrots and zucchini - he called it "very yummy" and asked for thirds. 

 

If you like trying to create healthy options with ground turkey - this recipe is for you. Good news - this recipe makes so many meatballs - you can freeze half for later. Extra bonus - there are hidden vegetables for the littles. 

The Best Turkey Meatballs 

(Recipe inspired from here

  • 2 lbs. ground turkey

  • 1 C. panko breadcrumbs 

  • 1/4 C. carrots, finely chopped

  • 1/4 C. onion, finely chopped

  • 1/4 C. zucchini, finely chopped 

  • 2 large eggs 

  • 2 Tbsp. Italian seasoning

  • 2 Tbsp. olive oil

  • 1 Tbsp sea salt 

  • 3/4 c. low-sodium chicken broth 

  • 1 can of Preggo Farmer's Market spaghetti sauce (or your favorite sauce - I like this one because it has low sugar) 

  • Favorite whole wheat pasta

In a large bowl, mix turkey, panko breadcrumbs, chopped carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined. Form into 1-inch balls.

 

Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7-10 minutes.

 

Add 1/2 C. chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Add spaghetti sauce. Cover to heat through. 

 

Meanwhile, heat water in pan. Add dash of salt for seasoning. Make pasta according to directions. Serve meatballs over pasta. You can lighten this by serving with side salad instead of pasta. 

 

Enjoy!! 

 

 

 

 

 

 

 

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