Saturday, 17 October 2015

Zesty Lemon Basil Turkey Meatballs

These meatballs were a hit! They can be made with ground turkey or chicken, and they pair well with both tzatziki for dipping, or pesto for serving over pasta. Freeze them and reheat in the oven for an easy weeknight dinner, or prepare them in advance for a party appetizer.

Makes 48 meatballs

Ingredients

900g (2lbs) lean ground turkey
150g goat cheese
1 cup breadcrumbs
Zest of 1 lemon
1/2 cup basil, finely chopped
1 cup baby spinach, finely chopped
2 garlic cloves, minced
1 tsp chili pepper flakes
2 eggs
Sea salt, to taste
Black pepper, to taste
Canola oil spray, for greasing
Olive oil, for hands

Directions

Line two baking sheets with aluminum foil, and spray with canola oil. Preheat oven to 425°F.

Combine all ingredients in a large mixing bowl. Mix well with a spatula, then coat hands with a couple drops of olive oil. Use hands to form the mixture into balls. Space the meatballs evenly on the baking sheets.

Bake for 18 to 20 minutes, until lightly browned on top. Transfer baking sheet to cooling rack and use a spatula to loosen the meatballs from the foil to cool.

Nutrition (per 4 meatballs)

Calories 250
Fat 13.9g
Saturated fat 4.8g
Carbohydrates 7.1g
Fibre 0.5g
Sugars 0.9g
Protein 26.6g

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