YOUR FREEZER Help future you by


BEFRIEND


freezing half of these meatballs for a last-


minute meal later. Frozen veggies in the meatballs save prep time and money.


TURKEY AND VEGGIE MEATBALLS


PREP TIME 20 MIN. – COOK TIME 25 MIN. READY IN 45 MIN. – SERVINGS 8


4 slices whole- wheat bread


¹/³ cup low-fat milk 1 (12 oz) pkg frozen broccoli florets, thawed and drained ½ (10 oz) pkg frozen chopped spinach, thawed and drained


2 lbs 93% lean ground turkey and/ or chicken 1 cup grated Parmesan cheese 2 large eggs 3 cups marinara sauce (optional) Cooked pasta, crusty bread, or steamed rice, to serve


STEP 1 Preheat oven to 375°F and line 2 baking sheets with parchment. Cut crusts from the bread and discard. Pour the milk into a medium bowl. Soak bread in milk and set aside. STEP 2 To a food processor, add the broccoli and spinach. Pulse 10–12 times, until finely chopped. To a large bowl, add pulsed vegetables, ground meat, cheese, eggs, and soaked bread with milk. Season with salt and pepper. Mix until thoroughly combined. STEP 3 Scoop mixture into 2-tbsp balls and roll between hands until smooth. Add meatballs to baking sheets. Bake 22–25 min., rotating trays halfway through, until cooked completely. If desired, let half the meatballs cool completely, then freeze in an airtight container for an easy dinner for later. STEP 4 If using, in a large pot or Dutch oven, heat the marinara sauce on medium. Add cooked meatballs and stir to coat. Cook 2–3 min., until warmed through. Serve with cooked pasta, crusty bread, or steamed rice.


PER SERVING: 311 CALORIES, 13G FAT, 5G SATURATED FAT, 137MG CHOLESTEROL, 420MG SODIUM, 14G CARBOHYDRATE, 3G FIBER, 2G SUGAR, 32G PROTEIN


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