FIXATE – Italian Meatballs

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?!

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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

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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!

If you are wanting to get more tips, healthy recipes, support and accountability to help you achieve your fitness goals, please fill out my application for a spot in my next 30 day clean eating and fitness challenge!!
This is where we work together DAILY and focus on the overall healthy lifestyle…. Exercise for 30 minutes a day (I will help you pick the fitness program of your choice), clean/balanced eating, and focus everyday at gaining confidence in yourself to reach your ultimate goals in every aspect of  your life!!

21 Day Fix Extreme Recipe: Turkey Meatballs

Week 2 is almost a wrap and yes, I am still SORE!!!! I remember this feeling from when I first started my fitness journey almost a year ago and I know the sore muscles are worth the pain and simply a result of using different muscle groups!

Like Autumn always says:

“You can be sore today or sorry tomorrow!”

But all in all I am really enjoying this workout program and so are all my challengers!!!! One girl lost 4 pounds in just the first week…another 2 inches just around her waist…and most are feeling better and more energized (and sore!!!) than than ever before!!! I love surrounding myself with these like-minded people!!!

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We tossed the Turkey Meatballs into the rotation this week and they sure were a crowd pleaser! I love that they are gluten free, full of flavor and freeze well – extra bonus!!!! They also made the perfect lunch on the go when my little guy and I were hanging out in the waiting room during my daughter’s gymnastics class – much better option than goldfish!!!

HERE IS WHAT YOU NEED:

1.5lbs raw 93% lean ground turkey breast

1 tsp. sea salt or Himalayan salt (Mineralize)

1 tsp. dry mustard

1 tsp smoked paprika

1 large egg

3/4 cup quick cooking oats

2 cloves garlic, finely chopped

12 fresh parsley sprigs, finely chopped

1 Tbsp. tomato sauce, no sugar added

WHAT YOU NEED TO DO:

1. Preheat oven to 400 degrees F (204 C)

2. Lightly coat large baking sheet with spray; set aside

3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley and tomato sauce in a large bowl; mix well by hand. (confession – I totally dislike touching raw meat…so I used this little gadget from pampered chef that you use when browning meat and it worked PERFECTLY!)

4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet. (Again…touching meat issue…I used a cookie scooper and packed it against the side of the bowl, scooped out and waahla – perfectly sized, evenly cooked meatballs!!)

5. Bake for 15-20 minutes or until no longer pink in the middle.

6. Serve with your favorite sides!!!

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NOTE: I doubled the recipe so I could freeze half for another week.

Let me know if you give them a try!!!

If you’re interested in trying out the 21-Day Fix Extreme or any other workout programs I invite you to join my next accountability group!

THERE’S POWER IN NUMBERS!