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Veggie-Packed Turkey Meatballs
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Nutrition Facts
Serving Size 151 g
(Approx. 6 Servings)
Amount Per Serving
Calories 190 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 1070 mg 45%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 18 g
Vitamin A 20% • Iron 8%
Vitamin C 4% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Veggie-Packed Turkey Meatballs
Rate and Review | Read Reviews (1)
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb lean ground turkey
1 cup(s) panko bread crumbs
1/4 cup(s) carrots, finely chopped
1/4 cup(s) zucchini, finely chopped
1/4 cup(s) white onion, finely chopped
2 large eggs
2 Tbsp Adams Italian Seasoning
1 Tbsp coarse sea salt
2 Tbsp olive oil
3/4 cup(s) low sodium chicken broth, divided
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Instructions

1
Combine turkey, panko, carrots, zucchini, onions, eggs, Italian seasoning and salt in a large bowl. Form into 1-inch balls.
2
Heat olive oil on medium-high heat in a large skillet. Add meatballs and cook about 7 minutes of until browned, turning occasionally.
3
Reduce heat to low, add 1/3 cup chicken broth, cover and cook 7 minutes or until almost all liquid is absorbed.
4
Increase heat to medium and add remaining chicken broth and cook until all liquid is absorbed.
5
Chef's note: Serve over spaghetti or whole grain pasta.

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