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SMU: 10 Day Challenge: Dinner: Part 2: Recipe 1: Veggie-Packed Turkey Meatballs


Course: Main Course

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Yield: 30-40 meatballs



  • 1 carton mushrooms
  • 2 bell peppers
  • 1 onion
  • 1 cup parsley
  • 1 lb ground turkey
  • 1 lb uncooked turkey/chicken/pork sausage removed from casing if applicable
  • 2 cups almond flour
  • 4 eggs
  • Salt and pepper to season


  1. Prep:
  2. Chop vegetables into a fine dice in the food processor. It’s best to do one type at a time, empty it into a bowl, and then chop the next. No need to clean out the processor between, but this will help you to get an even chop on each item.
  3. Combine bell pepper mixture with 1 lb ground turkey, 1 lb Italian sausage (removed from casing so it’s loose), and 2 cups almond meal. Mix well
  4. In a separate bowl beat 4 eggs with salt and pepper. Add to turkey mixture (add ½ cup parmesan if using) and mix well with your hands
  5. Make into golf ball sized meatballs (you should get about 40)
  6. Lay meatballs out on one or two foil lined baking sheets
  7. Set oven to broil
  8. Broil meatballs about 7 min until browned on top
  9. Store meatballs in fridge for 3-4 days or in the freezer for 3-4 months
  10. When you’re ready to eat:
  11. Bring a pot of water to boil. Add pasta once boiling and cook according to package directions
  12. In a medium pot, add jar of pasta sauce and meatballs. Simmer while pasta cooks to warm and cook through
  13. Combine pasta and tomato sauce and serve

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