Turkey Meatballs with Spaghetti Squash
Everyone’s favorite. Spaghetti and meatballs. These kids would eat spaghetti for breakfast and dessert if I’d let them.
So what do moms do? We squeeze in veggies wherever we can! We switch it up, we try new things and we pray for success! Tonight we did a little twist on an old favorite and everyone cleaned their plates! Even daddy!
In our house when everyone cleans their plates, we have dessert! And tonight, it won’t be spaghetti!
Turkey Meatballs
Ingredients:
1 lb lean ground turkey
1/3c ground flaxseed meal
1/4 c almond milk
3 tbsp diced onion
2 cloves minced garlic
1/4 c chopped parsley or spinach
2 tsp Italian seasoning
1 tsp EVOO
Sea salt & black pepper to taste
Directions:
Mix flaxseed and milk together in a bowl and set to the side for 5-10 minutes. Sautéed onion and garlic in skillet for 3-5 minutes. Combine with remaining ingredients and mix well with your hands until all ingredients are incorporated. Roll into 1 inch balls and place on parchment lined cookie sheet 1 inch apart. Bake at 350* for 15-18 minutes until they start to brown.
Serve over spaghetti squash (pictured), zucchini noodles,whole grain pasta or on a toasted whole grain roll as a meatball sub!
Add 1/4 c pasta sauce (I use organic marinara and I add finely chopped veggies to it) and toss lightly. Enjoy!
For 21 Day Fix (4 meatballs = 1 red)
With spaghetti squash or Zucchini noodles
2.5 green 1 red 1/2 purple
With pasta or whole grain bun
1 green 1 yellow 1/2 purple
