This recipe was originally inspired by Jamie Eason’s Turkey Meatloaf Muffins. My version is constantly changing depending on what veggies and herbs I add. Play around! This version contains no added starchy carbs ( just veggies) and can be made with chicken or turkey and almost any veggies you want. I never seem to get sick of them. To make things really simple I often use the food processor to finely chop the vegetable I’m using. Add them all in including the garlic and process the veggies until small chunks but not pureed. You can also totally omit the vegetables and just use meat and spices. This will result in smaller meatballs. Either way this meal is really quick and so tasty.
1lbs extra lean ground turkey or chicken
1 small onion finely chopped
1/2 cup chopped red pepper (about half a pepper)
1/2 cup chopped celery (about 2 stalks)
1 fresh garlic clove (or 1T garlic powder)
1/2 tsp cumin
1/2 tsp thyme
1 tsp dry yellow mustard seed powder (or regular prepared mustard)
2 tsp chipotle dry spice ( you can adjust depending on how spicy you like them and the brand of spice you use – some are spicier than others!)
1/2 tsp sea salt
Preheat oven to 350F. Line a baking sheet with parchment paper.
Mix everything except turkey in a large bowl to combine. Add turkey/chicken and mix with your hands. Create balls by placing about 1/3 cup (small handful) worth of mixture onto pan. Bake about 40 min. Makes 12 meatballs.