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    THE FIT MRS

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    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

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    BAKED TURKEY MEATBALLS

    December 13, 2014

    Since we've had a few weeks away from turkey, post-Thanksgiving overdose, I thought it was time to add it back into our diet. I had lean ground turkey and decided to make baked meatballs. I had tons of fresh herbs and spices, but ran out of eggs. I have made turkey meatballs sans eggs before and it turns out fine, but the consistency is better when the ground meat has a binder. I had one lonely sweet potato in a bowl waiting to be eaten, so I opted to quickly steam it. I made a mash, and decided it could be a great binder to the turkey. And how it was. Save the eggs for an omelette!

     

    Husband approved.

     

    Makes about 15 meatballs

     

    Ingredients: 

    1 package organic ground turkey

    1/2 vidalia onion, finely chopped 

    1/2 cup fresh spinach, finely chopped 

    Pinch of garlic powder

    1/4 tsp ground cumin

    1/4 tsp ginger powder

    1/4 tsp ground turmeric

    Sea salt to taste

    Ground pepper to taste

    1 tbsp chopped fresh sage

    1 tbsp chopped fresh thyme

    1/4 tsp ground dried oregeno

    1/4 tsp mustard seed powder

    1 tsp organic tomato paste

    1 orange sweet potato, mashed

    1/2 tsp liquid aminos (tamari or soy sauce work too)

    Extra virgin olive oil

     

    Directions:

    Preheat the oven to 400F degrees. Use a steamer to steam the sweet potato, or you can boil, bake or microwave it. Once soft, let it cool. In a large bowl, mix the ground turkey, spinach, onion, garlic powder, cumin, ginger, turmeric, sea salt, pepper, sage, thyme, oregeno, mustard seed powder, tomato paste, liquid aminos and the sweet potato. 

    Oil a large baking pan or cover with foil. Using an ice-cream scooper or your hands, roll the turkey mixture into balls about 1 inch in size. Place on the baking pan and drizzle them with olive oil. Bake for about 18-20 minutes, or until white on the inside and brown on the outside. 

     

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