Sneaky Turkey Meatballs
Like most kids, mine refuse to eat certain veggies. In order to feed them healthy foods, I have to be sneaky sometimes. The veggies in this recipe keep the meatballs moist while providing nutrients—and I'm happy to say my kids love 'em. —Courtney Stultz, Weir, Kansas
Total TimePrep: 15 min. Bake: 20 min.
- 1/4 head cauliflower, broken into florets
- 1/2 cup finely shredded cabbage
- 1 tablespoon potato starch or cornstarch
- 1 tablespoon balsamic vinegar
- 1 teaspoon sea salt
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1 pound ground turkey
- Optional: Barbecue sauce and fresh basil leaves
- Preheat oven to 400°. Place cauliflower in a food processor; pulse until finely chopped. Transfer to a large bowl. Add the cabbage, potato starch, vinegar, salt, basil and pepper.
- Add turkey; mix lightly but thoroughly. With ice cream scoop or with wet hands, shape into 1 1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 20-24 minutes or until cooked through. If desired, toss with barbecue sauce and top with basil.
Nutrition Facts2 meatballs: 125 calories, 6g fat (1g saturated fat), 50mg cholesterol, 370mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat.
Originally published as Sneaky Turkey Meatballs in Taste of Home November 2018