Lindsey Janeiro, RDN, CLC is the blogger and dietitian behind Nutrition to Fit . Whether she’s consulting with brands, developing recipes, writing on her blog, or providing nutrition and breastfeeding support to clients, she is on a mission to help people live and eat with less stress and more fun. She lives in Sarasota, Florida with her husband where they’ve been having the time of their lives adjusting to parenthood with their seven-month-old daughter. Lindsey can be followed on social media at @nutritiontofit.
Ashley tells me she has a bunch of busy ladies here, so I have a feeling I’m not alone in my need for fast, easy, tasty weeknight dinners, right? Let’s get cooking!
These turkey meatballs are a longtime favorite of mine. They’ve always been easy, but I’ve recently made it even easier by simplifying it to five total ingredients, including spices. Better yet? As long as you and your loved ones eat turkey, everyone is good to go whether they’re gluten-free, dairy-free, paleo, Whole30, or just want to eat food that tastes good. Because seriously – whether you’re a new mom, a seasoned mom, or a busy professional, no one can keep up with everyone’s food allergies and preferences!
Dinner can come together in about thirty minutes with this meal. Start boiling the water for your pasta, or spiralize zucchini if making zoodles. Combine the turkey meatball ingredients, roll into meatballs, and get into the oven. Boil your pasta. Nutritional bonus: sauté extra diced vegetables to add to the sauce (i.e. onion, bell pepper, mushrooms, carrots). When everything is done, toss the pasta, veggies, and meatballs in a skillet with sauce. Done!
If you’re busy (who isn’t), or are expecting a little one of your own, I recommend making a double or triple batch of the meatballs. Just freeze after they cool from baking, and they reheat beautifully! When you want a quick protein with dinner, just thaw them (overnight in the fridge, in the microwave, or in a covered pan with a little water) and add your favorite sauce. Before I had my baby girl this past November, I made a triple batch and froze them all. They were one of my favorite foods to eat in a pinch! Even if breastfeeding hunger struck at a random hour, I could just thaw a meatball with some sauce and top with a little mozzarella for a super satisfying, protein-packed snack.
If you try these meatballs be sure to share on Instagram and tag Ashley (@healthyhappier) and I (@nutritiontofit) so we can see your dinner creations!
Easy Turkey Meatballs
- 2-pound package lean ground turkey
- 1 egg
- ¼ cup ground flax seed
- 1 tablespoon Italian seasoning
- 2-3 teaspoons garlic powder or garlic salt (use more if you’re a garlic fiend like me!)
- Preheat oven to 400 degrees. Line a baking sheet with foil. Spray foil with nonstick spray or brush with olive oil.
- Combine all ingredients in a mixing bowl.
- Roll into 14 meatballs and place on baking sheet.
- Spray the tops of meatballs with nonstick spray or lightly brush with olive oil to help with browning.
- Bake for 18-20 minutes, or until golden brown and cooked through.
- Serve immediately with your favorite pasta or sauce.
- If freezing, allow to cool then store in a freezer-safe resealable bag or airtight container for 2-3 months.