Makes 12 cups
A spin on meatballs as this recipe is softer as there is no breadcrumbs or grated cheese in the meat mixture. The seven veggies make this a light meal. I served it with my Balsamic Broccolini Cauliflower Salad.
Ingredients
2 tbsp olive oil
½ cup chopped onion
1 tbsp minced garlic
½ cup finely chopped celery
½ cup shredded carrots
1 tsp Lawry’s garlic salt or salt and pepper
½ cup ¼ inch chopped bell pepper
½ cup ¼ inch chopped cauliflower
½ cup ¼ inch chopped broccoli
1 cup ¼ inch chopped zucchini
2 cups vegetable broth
1 pound ground turkey
1/8 cup chopped parsley
½ tbsp salt
½ tsp paprika
½ tsp dried rosemary
½ tsp dried thyme
Montasio or Mozzarella cheese in 1 in cubes
Cooking spray
Muffin tin
Ketchup
Directions
Heat oil in large skillet and sauté onions and garlic until soft
Add celery, carrots, broccoli and zucchini and sauté for a few moments
Pour in broth and let simmer until liquid is gone and veggies are soft
Take off heat and let cool down
When ready to make preheat oven to 375˚F
In a large bowl add turkey, parsley, salt, paprika, rosemary and thyme and mix well
Add veggie mixture and mix until well blended
Spray muffin tin with cooking spray
Form a two inch ball of meat veggie mixture and flatten
Add cheese in the middle and form ball again
Place ball in muffin tin and press into tin
Spread tsp of ketchup on each cup - optional
Bake for ½ hour or until turkey reads 160˚ on meat thermometer
I served with balsamic broccolini and cauliflower salad
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