The perfect little snack to add to your weekly meal prep. These small bites are packed with protein from lean turkey, nutrients and vitamins from delicious veggies, and some healthy carbs added by a sprinkle of old fashioned oats!
I’m always searching for new snacks that I can eat on the go. My schedule is jam-packed back to back with school and work so if I don’t prepare ahead of time, I’ll probably end up stopping at a 7/11 or something getting a quick (and probably unhealthy) quick snack to eat during my short breaks.
These meatballs are a great little source of protein, as well as the vitamins and nutrients from the veggies you choose to use inside. Whatever veggies you have in the house will pretty much work for this recipe, so lets grab the ingredients and get started on our meatballs.
- 1 small pack of ground turkey (16 oz)
- 1/2 cup of oats
- 2 tbsp of Worcestershire sauce
- 1/4 cup chopped bell peppers
- 1/4 cup chopped onions
- 1/4 cup chopped celery
- 1 clove chopped garlic
- 1/4 cup chicken broth
- 1 egg
- salt and pepper
Start by dicing your vegetables (the onions, garlic, celery, and bell peppers) and sauteing them in a pan along with the chicken broth. Saute for about 5 minutes or until veggies begin to turn opaque.
Place the ground turkey in a large bowl and season with salt and pepper to taste. Add in the Worcestershire sauce and oats, followed by the sauteed veggies. Next, add in the egg and mix to combine. I used my hands to mix the ingredients together. It may be messier, but it gets the job done better. Roll the mixture into little balls and place on a baking sheet lined with foil. Bake in the oven at 375 degrees for about 30 minutes.
I jar my meatballs and place them in the fridge for the upcoming week. I love to eat them with marinara sauce and mozzarella cheese or crushed and sprinkled on top of pasta.