I’ve been itching to try new recipes lately for my meal preps. For the past months I’ve been sticking to the same meal preps and routine, and quite frankly it’s getting boring. After adding chicken back into my diet about a year ago, I’ve also started adding turkey for more variety and recipe options. Ground chicken is great and I’ll continue to use it, but ground turkey lends itself better to some recipes than its counterpart. One of the those recipes are these Parmesan turkey meatballs. I can also see myself loving ground turkey in chili recipes during the fall months.
This recipe is simple, easy, and versatile. You can pair the meatballs with a salad and veggies if you’re dieting or pasta and veggies if you’re maintaining or even bulking. It’s also easy to prep and track by creating your own recipe in MyFitnessPal. When I meal prep, I do one of two things in MyFitnessPal in order to track my meals during the week. Option one is creating a recipe in MFP, weigh the recipe in grams once it’s cooked and use that amount as the number of servings. The catch with this version is you have to weigh the food each time before logging it. Option two is to add all of the ingredients into one bowl then evenly distribute the total amount into the number of servings you want to create.
So for this recipe I added all of my ingredients to a large bowl and took the total amount divided by 16 (the number of meatballs I wanted to make) and made sure each meatball weighed the same before cooking. I also did this for my Greek Yogurt Cheesecake Bites recipe, evenly distributing both the crust and filling portion into eight muffin tins.
Parmesan Turkey Meatballs
What You’ll Need
- 16 oz. extra lean ground turkey
- 1 whole egg
- 60 grams green bell pepper
- 2 servings (10 grams) Kraft Parmesan cheese
- minced garlic (3 grams)
- Italian seasoning, salt, pepper (about one gram)
Preheat the oven to 425 degrees and spray a 13 x 9 inch baking dish or a muffin pan with non-stick spray. I used a 9 x 9 inch baking dish and the cook time was much longer than it should have been. Add a bowl to the food scale and zero it out. Add of the pre-weighed ingredients above to the bowl and write down the total weight in grams. Combine all ingredients until the turkey binds together with the peppers and egg. Now divide the weight of all of the ingredients by 16, or however many meatballs you want the recipe to yield – this is what each meatball should weigh prior to cooking.
Zero out the scale again and begin to form the turkey mix into meatballs making sure to be as close to the gram as possible for each one. Evenly add the turkey meatballs to the baking pan (this is why a muffin pan is perfect!) about two inches a part for quicker cooking.
Bake for 7 minutes then rotate the meatballs cooking for another 7 to 10 minutes or until the internal temperature is 165 degrees. Be careful not to overcook the meatballs or they will get dry during reheating.
Calories and macros for one meatball is 31 calories, 6 protein, 1 fat, and 0 carbs (the bell pepper and Parmesan cheese adds a very small amount of carbs spread across the 16 meatballs).
Turn it into a meal prep! I added zucchini noodles and pizza sauce, 65 grams lemon pepper green beans, and 50 grams roasted butternut squash (here’s how I like to roast butternut squash) to my EasyLunchBoxes and store in the fridge.
Recipe adapted from Simply Mander.