I know most people have major problems with ground turkey. I happen to really like it. It’s necessary to season it up right and do things to it, sure, but I like the fact that it’s super healthy and is a great source of lean protein. One of my recent goals is to increase my protein intake, and ground turkey helps me do that.
I defrosted a package today but had no real plans for it. Two weeks ago, when last I made turkey, I made a delicious soup with peas and pearl barley. This time I wanted something a little more practical for lunch purposes.
I looked at recipes for turkey meatloaf, various kinds of turkey balls, and turkey burgers. Nothing really enticed me except for a meat loaf that required all manner of sugary additions: cranberry sauce, ketchup, and maple syrup.
Not wanting to have so much sugar in a healthy meal, I came up with the following recipe on the fly. Having just popped one of these bad boys in my mouth, I can tell you this is a delicious (and nutritious) recipe!
Cranberry-Turkey Balls (Yield: 36-40 balls)
2 lbs. ground white meat turkey
1 cup craisins
1/2 cup red onion, finely chopped
5-6 tbsp dried parsley
2 tbsp dried thyme
salt and pepper to taste
1 1/4 cups quick oats, divided
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine all ingredients except for the oats. Mix thoroughly so that all ingredients are incorporated.
3. Add one cup of the quick oats and mix them into the turkey mixture. If you find the mixture too sticky or wet, gradually add more oats.
4. Roll the mixture into 1-inch balls. Place them on a baking sheet.
5. Bake for 10-15 minutes, turning once.
Nutritional Information (Serving: 6 balls)
9 g fat; 27 g carbohydrates; 35 g protein; 2 g saturated fat; 124 mg cholesterol; 3 g fiber; 12 g sugar (sodium content is contingent on the amount of salt you use)
I’ll be eating these all week for lunch and I can’t wait!