Lean, mean, green BALLS

Here’s my original Lean Ground Turkey Balls Recipe with a GREEN twist.

I basically added a whole bag of baby spinach and pureed it with other vegetables. You end up getting a  big chunk of your required vegetable and fruit serving for the day, you end up eating less of the meat, which means lower saturated fat, lower calories, and less stress on your digestive system. You still get a good amount of lean, complete proteins, and the added vegetables also contribute to your daily protein intake.

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Makes 4-5 LARGE BALLS

You`ll need:

  • 1 pack of extra lean ground turkey or chicken (454g pack)
  • 3 cloves of  garlic
  • 1 thumb-sized ginger
  • 1small red onion
  • 3 tbsp Bragg soya sauce alternative liquid aminos
  • 1 tbsp black pepperimage
  • 1tsp sea salt
  • 1 bag of baby spinach
  • 1/4 cup mushrooms
  • 1/4 cup cherry tomatos
  • spicy option: add 1/8 cup of chili flakes or sprinkle some cayenne pepper for an extra kick in your balls (har har)
  • you can also chop up more vegetables such as zucchini, celery and/or carrots. As I always say – GO NUTS WITH THE VEGGIES

**note: the mixture can get pretty wet, and can break apart easily compared to meatballs with less vegetables. Add an egg and/or almond meal to keep them together as an option

What to do:

  • dump everything but the meat in a blender and mix.
  • mix everything in a large bowl, shape them into balls with your hands, bake in the oven at 375F for 15 mins, flip and bake for another 10-15 mins.
  • cut 1 or 2 in half to make sure the insides are done
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