LEAN MEATBALLS (suppose to be Turkey meatballs, but I hate ground turkey so this is the modification)
1 1/2 lbs. raw 93% lean ground beef (turkey breast)
1 tsp sea salt or Himalayan salt (mineralize)
1 tsp dry mustard
1 tsp smoked paprika
1 large egg, lightly beaten
3/4 cup quick-cooking oats
2 cloves garlic, finely chopped
12 sprigs fresh parsley, finely chopped
2 Tbsp tomato sauce, no sugar added
1 tsp sea salt or Himalayan salt (mineralize)
1 tsp dry mustard
1 tsp smoked paprika
1 large egg, lightly beaten
3/4 cup quick-cooking oats
2 cloves garlic, finely chopped
12 sprigs fresh parsley, finely chopped
2 Tbsp tomato sauce, no sugar added
1. Preheat oven to 400 degree
2. Lightly coat large baking sheet with spray;set aside.
3. Combine beef, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in a large bowel; mix well by hand.
4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet.
5. Bake for 15 to 20 minutes, or until no longer pink in the middle. I turned them half way through the cook time, so they were evenly browned.
makes 6 servings, 5 meatballs each
1-red 1/2-yellow if you add the side of kale chips they are 1 green (recipe for kale chips are in an earlier blog). Enjoy and get your FIX ON! #21 Day Fix and #21DFX
2. Lightly coat large baking sheet with spray;set aside.
3. Combine beef, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in a large bowel; mix well by hand.
4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet.
5. Bake for 15 to 20 minutes, or until no longer pink in the middle. I turned them half way through the cook time, so they were evenly browned.
makes 6 servings, 5 meatballs each
1-red 1/2-yellow if you add the side of kale chips they are 1 green (recipe for kale chips are in an earlier blog). Enjoy and get your FIX ON! #21 Day Fix and #21DFX
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