Makes 20 meatballs
- 1lb Koch’s Dark Turkey
- 150g canned artichokes, drained
- 150g roasted red peppers, drained
- 1/2 C grated parmesan cheese
- 5-7 cloves garlic
- 1 heaping handful fresh basil
- 1 heaping handful fresh parsley
- 1 tbsp Italian seasoning
- 1/2 tbsp salt
- 1/4 tbsp pepper
1.) Preheat oven to 375 degrees.
2.) In a blender or food processor, add all ingredients except for the turkey and purée until mostly smooth.
3.) In a separate bowl, mix turkey with puréed mixture.
4.) Cover with plastic wrap and chill in fridge for 20-30 min.
5.) Once chilled, divide turkey mixture into 20 equal balls, about 40g each.
6.) Place on a baking sheet sprayed with cooking oil.
7.) Bake for 15-20 min. or until tops are browned and cooked all the way through.
Macros per meatball:
Carbs: 1, Fat: 1, Protein: 6