Sneaky Turkey Meatballs

Total Time

Prep: 15 min. Bake: 20 min.

Makes

6 servings

Like most kids, mine refuse to eat certain veggies. In order to feed them healthy foods, I have to be sneaky sometimes. The veggies give these meatballs a pleasing texture while providing valuable nutrients—and I'm happy to say my kids love 'em. —Courtney Stultz, Weir, Kansas

Ingredients

  • 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

Directions

  1. 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.
  2. Add turkey; mix lightly but thoroughly. With an 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.

Can you freeze Sneaky Turkey Meatballs?

Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring and adding a little water if necessary. Serve as directed.

Nutrition Facts

2 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.