Kristina Marinkovich, author of the cookbook “H.E.A.L.T.H.Y. Eats”, shares a recipe for Turkey Meatballs.
Turkey Meatballs over Zucchini Pasta
Anna Renderer, CEO Anna Renderer Fitness
1 lb Ground Turkey
4 cloves garlic minced
1 cup onion minced
1 cup mushrooms minced
½ cup red peppers minced
1 cup bread crumbs
Start with the meatballs: Make a full recipe of meatballs to have as leftovers but only eat 2 medium size meatballs per meal. Mix all these ingredients together in a big mixing bowl, using your hands. Prepare a Baking Dish with a light layer of pasta sauce to cover the bottom. Create medium size ground turkey balls and place them in a frying pan on med/high heat. Try and quickly sauté a few sides of the turkey ball without burning them. Once they are lightly brown on a few sides, then place them in the baking dish. Put about 1 tbsp sauce on top of each meatball before baking. Bake the turkey balls for 30-40 minutes at 350 Degrees.
Then Start the Zucchini Pasta: Use a Veggie Pasta Shredder to shred 1 medium sized zucchini per person. If adding additional veggies like mushrooms or peppers, sauté those first and add the zucchini last. Only takes a few minutes to cook. Add olive oil, garlic powder, salt and pepper to taste for the pasta. Add a touch of pasta sauce if desired. Sprinkle lightly with Parmesan cheese!
Get your copy of Kristina’s “H.E.A.L.T.H.Y. Eats” cookbook today by email. The proceeds go to Lifeline Humanitarian Organization Chicago. The organization benefits the handicapped, orphans, and disabled of Serbia.