Makes 6 servings, 5 meatballs each. One serving= 1 Red and 1/2 Yellow
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1.5 lbs raw 93% lean ground turkey breast (organic if possible) 1 tsp. sea salt or Himalayan salt (Mineralize) 1 tsp. dry mustard 1 tsp. smoked paprika 1 large egg, lightly beaten 3/4 cup quick-cooking rolled oats 2 cloves garlic, finely chopped 12 fresh parsley sprigs, finely chopped 2 Tbsp. tomato sauce, no sugar added Non-stick cooking spray
1. Preheat oven to 400 degrees F 2. Lightly coat large baking sheet with spray; set aside 3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in large bowl; mix well by hand 4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet. 5. Bake for 15-20 minutes, or until no longer pink in the middle.
I made two batches at one time using the convection oven for even browning. (The extras can be easily frozen. Lay them on a cookie sheet and put into the freezer for about 30 minutes and then pull them out and put into a container or ziplock bag. This way, they won’t stick together and you can pull out whatever you need.)
Would LOVE your feedback! Did your kiddos love them?