Loaded Veggie Turkey Meatballs

These meatballs will quickly become a go-to weeknight meal. In less than 30 minutes, you've cooked up not just dinner for one night, but an easy protein to add to lunches for the next day!

Ingredients

• 1 lb Mary’s Organic ground turkey
• 1/2 cup lightly steamed broccoli, finely chopped
• 1/2 cup kale, finely chopped
• 1/2 cup carrots, finely chopped
• 1 egg, beaten
• 2 Tbsp butter or ghee, melted
• 2 Tbsp all purpose flour (or 1 Tbsp coconut, almond or cassava flour)
• 1 tsp salt
• 1/2 tsp garlic powder
• pepper, to taste

Instructions

1. Preheat oven to 400°F.
2. Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet.
3. Remove ground turkey from fridge and set on the counter while you prep your ingredients.
4. Place a skillet on the stove over medium-high heat with 1 Tablespoon olive oil.
5. Finely chop carrots and add to skillet.
6. Finely chop baby broccoli and add to skillet.
7. Finely chop kale and add to skillet with a splash of water.
8. Cover skillet and continue to cook for about 5 more minutes.
9. Turn off heat and spoon cooked veggies into a mixing bowl, then place in the fridge or freezer for a few minutes while you wash your skillet, cutting board and knife.
10. Remove bowl from fridge and add all remaining meatball ingredients into the bowl.
11. Using clean damp hands, combine the ingredients until well incorporated.
12. Roll into about 28-30 small meatballs and place onto prepared baking sheet.
13. Bake for 15-18 minutes, until baked through and slightly golden.
14. Serve hot with creamy chipotle sauce.