Balancing a Healthy Lifestyle

Meatball Monday

Meatball Monday

There was absolutely no carb cutting in my house this holiday season. When I arrived back to school, a mandatory cleanse was calling my name in order to get back in my old routine.

In reality, I just wasn’t ready to trade in pecan pie for chicken and broccoli. What is about the holidays that makes getting back into our old routines so damn hard?

My normal paleo/primal way of eating was just not doing it for me anymore, as I found myself constantly cheating and unable to stay on track. I came to the realization long ago, that if a certain way of living isn’t working for you, then change something about it. I decided to spice up the norm by creating healthy meatballs that I could throw in a salad or eat for dinner as a main dish.

After reading through certain meatball recipes, I found healthier alternatives that taste fresher than average meatballs you buy in the freezer section. Plus, you can keep these bad boys in your fridge all week, or freeze them to use in the future.

Fresh food prepared in your own kitchen tastes infinitely better than boxes of pre-made mix and frozen food in the freezer aisle, which is why I absolutely love making anything I can from scratch.

Alike all of my recipes, this is easy, simple, and can be used in various kinds of dishes. Mix up lunch or dinner by pairing these healthy meatballs with my roasted sweet potato recipe.

Ingredients:
  • 1 pound of raw ground turkey (no higher than 93% lean meat)
  • 3 tbs tomato sauce
  • 1 egg
  • 1/2 tsp dry mustard
  • 1 tsp organic honey mustard
  • 1 tsp salt
  • 1 tsp smoked paprika
  • dash of chili powder
  • 1 garlic clove (minced)
  • 1/2 cup quick cooking rolled oats
Directions:
  • Preheat oven to 375 degrees and grease a baking sheet.
  • Mix ground turkey, egg, tomato sauce, and mustard in a large bowl.
  • In a separate small bowl mix smoked paprika, salt, chili powder, and dry mustard.
  • Add your spice mixture to the large bowl along with oats and minced garlic.
  • Spoon out small to medium sized meat balls (makes about 18-20) onto a baking sheet and bake for 22-24 minutes.

 

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