This recipe was part of my week 1 postpartum meal prep. View the whole weeks meal list here!
These turkey meatballs are sure to prove anyone who thinks healthy eating isn’t delicious wrong! They are wonderful! Add a small side of low sodium ketchup and you’ll swear you’re cheating on your diet!
This recipe was created based off of Jamie Eason’s Turkey Muffin recipe. I made some slight changes due to my personal preferences. I’m not big on spice, so I left out the chipotle pepper spice and I saved time by using minced onion seasoning instead of dicing and onion. Be sure to check out her entire recipe and the nutritional facts for the turkey muffins here.
Aside from being delicious, this recipe is also a winner for it’s ease.
Start by dumping all ingredients into a large bowl.
Then, mix together and form into 12 equal sized balls. Place into greased muffin tin and pop into the oven!
They come out 40 minutes later juicy and delicious!
Be sure to check out all the other healthy postpartum meal prep series recipes here!
Details for Turkey Muffins:
2 lbs lean ground turkey ( I purchase 93%)
3 egg white
1 cup quick oats
1/2 tsp ground cumin
1/2 tsp dried thyme
2 tsp dry yellow mustard
2 tsp black pepper
1 tsp salt
2 tbsp garlic powder
1 tbsp minced onion seasoning
2 finely chopped celery stalks
- Preheat oven to 375 degrees
- add all ingredients to a large bowl and mix well ( I use my hands to mix!)
- Roll mixture into 12 even sized balls
- Place in greased muffin pan (simply canola oil spray with do)
- Bake for 40 minutes
For meal prepping purposes, we would have 2 muffins with a side of mixed veggies, so this recipe makes a total of 6 meals!