Because sometimes you just need a little Italian love but you still want to keep it clean!

I love meatballs – plain, with sauce, cold, it doesn’t matter! And these little Italian goodies were a hit – especially for my growing little guy!

And like most things I do…I actually doubled the recipe below and froze half for future quick dinners…this mama needs fast weeknight meals! Who can relate?!

WHAT YOU NEED:

• 1/3 cup whole wheat bread crumbs*
• 1/4 cup 2% milk or almond milk
• 2 tsp. olive oil
• 1 medium onion finely chopped
• 3 cloves garlic finely chopped
• 2 lbs raw ground 93% lean ground turkey breast
• 2 large eggs
• 1/4 cup finely chopped fresh parsley
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. dried oregano leaves
• 1/2 tsp. sea salt/Himalayan salt
• 1/2 tsp ground black peppers

WHAT YOU NEED TO DO:

1. Preheat oven to 425 degrees F
2. Line large baking sheet with parchment paper, lightly coated with spray
3. Place bread crumbs and milk in a small bowl, set aside, soak for 10 minutes
4. Heat oil in medium skillet over medium-low heat
5. Add onion; cook, stirring frequently for 5 to 6 minutes, or until onion is translucent
6. Add garlic; cook, stirring frequently for 1 minute
7. Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or wooden spoon. Refrigerate covered for 1 hour
8. With clean hands form turkey mixture into approximately 42 1″-inch meatballs; arrange onto prepared baking sheet.
9. Bake 13-18 minutes or until browned and cooked through.

Serves: 10 – Prep time: 30 minutes – Cook time 15 minutes

Container equivalents (per serving):

• 1 Red 1/2 Blue
• Served over 1/2 cup whole wheat or quinoa pasta – add 1 Yellow
• Served over 1 cup Zoodles: Add 1 Green
• Served with 2 large romaine lettuce leaves: Add 1 Green

*For the breadcrumbs – I simply made my own gluten free bread crumbs by toasting some gluten free bread slowly in the oven and crumbling!