Mediterranean Turkey Meatballs
We use two different herbs but go ahead and use more if you prefer. There are no Carbs in the meatballs. The key to keeping them moist is not to overcook them.
Have them alongside a salad or in Mediterranean Turkey Meatball Soup .
1.1
lb.
(500 gr) ground turkey
1
egg,
beaten
1
TBSP
chives,
finely chopped
1
TBSP
oregano,
finely chopped
½
tsp.
salt
¼
tsp.
pepper
TOTAL CHO 0 CHO
TOTAL WEIGHT 630 GRAMS
630
GRAMS
DIVIDED BY 30 GRAMS EACH = 21 MEATBALLS
Pre heat oven to 400 and line a baking sheet with parchment paper.
Place ground turkey in a mixing bowl and add the remaining ingredients.
Mix until incorporated.
Use a 1 TBSP cookie scoop to make 21 meatballs, 30 grams each before cooking. (You may need to rinse the scoop off occasionally with hot water).
Cook meatballs for 20 minutes. Broil for 2 minutes if you want them a deeper brown color.
Remove from the oven and let cool completely before bagging for the freezer, if freezing.