Not-Just-Turkey Meatballs



Let’s just say, I love me a good meatball. I’m Italian – it’s in my genes. The problem is, they’re usually laden with fat, calories and sodium, making them often not the most healthy protein option.

Because of this, I’m always looking for a good meatball recipe that tastes good AND is feeding my body in the best way. Turkey meat can be a great alternative to beef; just look for the leaner versions of course – extra lean ground turkey breast is the best option. The issue I have with turkey meatballs is they’re often made with just turkey, eggs and bread – pretty boring, bland, and not SUPER nutritious. I’m looking for a little something more…

So... if you’re not a fan of a daily veg-fest lunch salad, my meatball recipe (included below) can be a great way to sneak some extra veggies into your diet. All three of the veggies – onion, red bell pepper and sweet potato – in this recipe are good sources of flavonoids. Flavonoids are known for their antioxidant and anti-inflammatory effects. Some research indicates that including lots of flavonoids in your diet may help reduce your risk for cancer, particularly by influencing the cellular cycle and cell death.

Try this turkey meatball recipe to get a nutritionally-dense, lean protein meal WITH veggies to boot!


2lb extra lean ground turkey breast

½ large white onion, minced

3-4 pieces of roasted red peppers (each piece being ~¼ pepper), minced

2 eggs

½ cup roasted sweet potato, minced*

1 tbsp. garlic, minced

½ tbsp. black pepper

½ tbsp. red pepper flakes

Pinch of salt

*The sweet potatoes are roasted to take the place of breadcrumbs!



Combine all of the above ingredients until evenly distributed.

Form meatballs, each slightly larger than the size of a golf ball.

Bake for ~15 minutes at 375 degrees Fahrenheit.