Turkey & Spinach Meatballs
I am about to show you an easy, delicious, and healthy way to get protein into your diet. As a Crohn’s patient, I used to chronically suffer from low iron and protein levels. Therefore, I had to come up with a way to get lean, healthy protein and iron into my diet more often, and if it could be done easily, that was even better!
A quick and easy lunch or dinner recipe
So, I created these delicious Turkey & Spinach Meatballs that I could make ahead of time and then freeze so that I could take out as many as I needed and add them to my favorite dish for a quick lunch or dinner.
My favorite way of eating these is with pasta and tomato sauce (aka the “classic” way) but throwing them in a bowl of brown rice with some sweet potatoes, or making them into a pita with hummus and tomato is also delicious!
Lean and healthy protein without added fat
The best part about these is that you can enjoy them however you like and know that you are getting the benefits of eating lean, healthy protein without the added fat.
Note: For those who cannot tolerate veggies, simply omit the spinach and it is just as good!
Makes 20-24 meatballs
Turkey and spinach meatball ingredients:
- 1 lb. ground turkey
- 2 eggs
- 1/3 c. water
- 1/2 c. grated Parmesan cheese
- 1 c. gluten-free breadcrumbs (or regular if you are not gluten-free)
- 1/4 c. packed frozen spinach, thawed
- 1 tsp. onion powder
- 1 1/2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. pepper
Directions to make the turkey meatballs:
- Mix all ingredients in a large bowl.
- Roll into 2-inch balls, and evenly place on a non-stick baking pan
- Bake on 350F for 30 minutes
- You can freeze them for up to 1 month.
Serving Size: 2 Meatballs
- calories: 127
- cholesterol: 72mg
- dietary fiber: 0.3g
- potassium: 134mg
- protein: 14.8g
- saturated fat: 2.3g
- sodium: 347mg
- total fat: 6.9g
Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.
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