Tasty Tuesday: Healthy Style Italian Meatballs

It's Tuesday which means it's time for another healthy, delicious Beachbody approved recipe from my sister in law Deanna!

In case you've missed her first two recipes, you can check them out here and here.  

Take it away Deanna!

Hi, I'm Deanna! I'm a wife to an amazing husband and mommy to our adventurous 2 year old son, Matthew. I live for family, nutrition & fitness, and of course a good book- especially the kind that help me make delicious food! I have a BS in Health Science, I became a Beachbody coach in June 2015, and am currently working on my Holistic Nutrition degree!

Today, Deanna is sharing her awesome recipe for Healthy Italian Style Meatballs! I love meatball recipes because they are so quick and easy to make (I always throw mine in the crockpot!) and versatile. You can eat them plain, throw them on some spaghetti noodles, zucchini noodles, spaghetti squash, or pita bread and you've got yourself a meal! This recipe is even better because it's guilt free, and it has a breakdown of the containers for my Beachbody people!!

Healthy Italian Style Meatballs

  

Makes 4 servings, 6 meatballs each

Nonstick cooking spray

1 lbs. natural ground turkey 93% lean

1 tsp pink Himalayan salt

1 tsp garlic powder

1 tsp dry mustard

1 tsp paprika

1 tsp onion powder

¾ cup quick-cooking rolled oats

1 large egg

2 cloves garlic, chopped

2 Tbsp. tomato sauce, no sugar added, extra for garnish sauce

Grated Parmesan optional*

Directions:

Preheat oven to 400 degrees F. Lightly spray mini muffin sheet with nonstick cooking spray (baking sheet is fine if you do not have mini muffin tin, although it does make the perfect sized meatball!); set aside.

Combine salt, garlic powder, dry mustard, paprika, onion powder and oats; stir until mixed well. Add egg, chopped garlic, and tomato sauce; mash with a potato masher until it forms ‘clumps’ and is completely coated.

Add in turkey and continue to mash until completely mixed. Roll mixture into approximately 1-inch balls and place in mini muffin tin (or baking sheet). The mixture should make 24 meatballs.

Bake for 20 minutes, flipping meatball halfway through at 10 minutes, or until no longer pink in the middle.

Add extra sauce to meatballs and sprinkle with parmesan cheese if desired.

Enjoy!

21 Day Fix Containers: Each serving is 1 Red and ½ Yellow 

If you like Deanna's recipes or want to learn more about the Beachbody Weight Loss Program, feel free to contact Deanna at:

mcclellandeanna89@gmail.com

Or find her on Facebook (Deanna McClellan) or Instagram (dmac830)


Happy eating friends!