Turkey Meatballs

Healthy baked turkey meatballs that will just melt in your mouth! 

Turkey meatballs are one of the easiest recipes ever! I usually end up making these when I meal prep at least a few times a month… This recipe will make about a dozen meatballs, but I usually double the recipe if I decide to meal prep. I’ll make one big ol’ batch of meatballs and I am set!

You’ll see that I often choose to use ground turkey instead of beef. I prefer using ground turkey because it’s inexpensive, lean, and can be easily influenced flavor-wise based on the number of spices and herbs you put into it.

Since ground turkey is naturally mild in flavor, spices and herbs are key to making a juicy and tender meatball. For this recipe, everyday spices and herbs like parsley, coriander, and ground mustard are incorporated to create a classic meatball that can be used in all kinds of recipes, whether it’s for your basic spaghetti and meatballs, or as an appetizer for a large party. I choose to bake the meatballs rather than pan fry to make them a healthier option. I also find that baking them saves me time because I don’t have to keep a close watch, endlessly worrying if I’m burning them!

If you are wanting to make these turkey meatballs for your meal prep, consider adding them to 100% whole wheat pasta, bean-based pasta, or zoodles! Simply spiralize zucchini to create noodles, add your meatballs, and top it all off with some organic no-sugar-added pasta sauce and cooked mushrooms. Before I seal my meal prep containers, I like to sprinkle some nutritional yeast on top to provide a cheesy flavor component!

Tips for making your meatballs super moist:

• Make sure each meatball are equal in size to ensure they cook evenly.

• Fresh herbs are best! Using dry parsley will not provide the same amount of flavor compared to fresh parsley; trust me, it’s a game changer!

• Don’t overmix! Since ground turkey is a leaner meat, overmixing your ingredients can make the meatballs tough. I prefer using my hands to mix the ingredients.

Want to make these turkey meatballs ahead of time for an event? Freeze them! To freeze the turkey meatballs, follow the recipe as normal and then let them cool. Once cooled, add meatballs to a freezer Ziploc bag and store them in the freezer for up to one month. You can thaw them by moving them to the refrigerator. You could reheat the meatballs by microwave, but I prefer using the oven by setting it to 375 degrees and baking the meatballs for about 15 to 20 minutes.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

---

Healthy baked turkey meatballs that will just melt in your mouth! 

INGREDIENTS

• 1 lb ground turkey

• 2 eggs

• 1/2 cup gluten free breadcrumbs (I use the Schar brand)

• Small handful fresh curly leaf parsley (finely chopped)

• Half small red onion

• Squeeze ½ lemon

• 4 cloves garlic (finely minced)

• 1 Tbsp coconut oil

• 1 tsp smoked paprika

• 1 tsp ground pepper

• 1 tsp coriander

• 1 tsp ground mustard

• 1 tsp salt

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Place coconut oil in a skillet over medium-high heat. Cook garlic and onions until aromatic and the onions are translucent.

3. Place all the ingredients into a large bowl along with the cooked onions and garlic.

4. Using your hands, mix ingredients until fully incorporated but remember to not overmix.

5. Form meatball mixture into golf-sized balls. You can use a cookie scooper to help you measure out the mixture.

6. Line a baking sheet with parchment paper and place meatballs on top.

7. Bake for 25-30 minutes and then flip them for an additional 10 minutes or until fully cooked, reaching an internal temperature of 165 degrees.

NOTES

1. This recipe makes about 12-16 meatballs. Consider doubling the recipe if you are meal prepping!

2. Spiralizer

3. Glass containers for meal prep

Chicken Zoodle Soup

Chicken zoodle soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season! 

 How cute is my baby boy in this winter storm we had a few weeks back!?

As this may be Rory's first introductory post, he is a pure breed Pembroke welsh corgi and just turned three years old in January! Rory is a very sweet and active boy and definitely keeps us on our toes! Even though he could barely see past the snow flurries, he absolutely loves the winter. If only his love for winter could rub off on me! This ties into another thing that you will learn about me ...

Hello, my name is Candace... and I am not a soup fan! Phew, there I said it!

If I go out to eat or plan out my meals for the week, I am not thinking about soup. Instead, I am thinking about salads, tacos, grain bowls, sandwiches -- you name it! But during these bitterly cold months, I am searching for anything hot and comforting for the body. This soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season!

This soup is inspired by the traditional chicken noodle soup with upgrades that are catered to gluten free, dairy free and low carb lovers. The soup may be a healthier take on the traditional, but it certainly does not lack in flavor and heartiness.

Chicken zoodle soup is a crowd pleaser; the aroma is HEAVENLY when you simmer this bad boy. It’s also super versatile! Feel free to add more veggies, or omit chicken if you want to go vegan. You could also change the protein to a plant-based protein with chickpeas or tofu.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!

---

Chicken zoodle soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season! 

INGREDIENTS

• 1 lb boneless skinless chicken breast

• 3 carrots (sliced)

• 3 celery stalks (sliced)

• 3 cloves garlic

• 1 yellow onion

• 2 large zucchini (spiralized)

• 1 cup frozen peas

• 2 cups each organic low sodium chicken and veggie stock

• 2 cups canned coconut milk

• 1/2 lemon

• 1 handful Italian parsley

• 1 tbsp coconut oil

Seasonings

• 1 tsp celery salt

• 1 tsp crushed rosemary

• 1 tsp thyme

• 1/2 tsp smoked paprika

• 2 bay leaves

• S & P

DIRECTIONS

1. Heat coconut oil in a large pot or dutch oven over medium-high heat.

2. Season chicken breasts with S&P and add chicken to pot. Sear for about 5 minutes per side. Set aside to rest.

3. Saute minced garlic and chopped onion and cook until translucent.

4. Add carrots, celery, and peas and cook for about 5 minutes

5. Shred or dice chicken and add back to the pot.

6. Add both stocks and coconut milk along with the seasonings.

7. Turn the heat down to low-medium heat to let simmer for about 20-25 minutes with the lid on. During this time, you can spiralize the zucchini.

8. Take out the bay leaves and add the spiralized zucchini and parsley. Simmer on low for 5 minutes.

9. Squeeze in lemon and it's ready!