Turkey Meatballs

Active: 35 min.   Total time: 50 min.   Serves: 6  

• 1 Tbs. olive oil
• 1 med. onion, finely chopped
• kosher salt and pepper
• 1/2 c. fresh flat-leaf parsley, chopped
• 8 oz. mushrooms, finely chopped
• 2 cloves garlic, finely chopped
• 1 Tbs. Dijon mustard
• 1/4 c. quick-cooking oats
• 2 tsp. fresh thyme
• 1 1/4 lb. ground turkey breast or extra-lean ground turkey
• 2 Tbs. grated Parmesan
• 2 c. low-sodium marinara sauce
• green salad, for serving

1. Heat oven to 425 degrees. Heat the oil in a med. skillet over med. heat. Add the onion, season with 1/4 tsp. each salt and pepper and cook, covered, stirring occasionally, until tender, 6-8 min; stir in the parsley.
2. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender and their liquid is nearly evaporated, 4-5 min.
3. Meanwhile, in a large bowl, whisk together the mustard, 2 Tbs. water and 1/4 tsp. each salt and pepper. Stir in the oats and thyme. Add the turkey, sprinkle with Parmesan and mix to combine.
4. Fold in the mushroom mixture. Form the mixture into 24 balls and place on a foil-lined baking sheet. Bake until cooked through, 12-15 min.
5. Warm the marinara sauce in a large skillet. Toss the meatballs in the sauce to coat. Serve with salad, if desired.

$2. 04 per serving


PER SERVING: 230 CAL; 4.5 g FAT (1 g SAT);63 mg CHOL; 357 mg SODIUM; 26 g PRO; 12 g CARB; 2 g FIBER