NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Ground Turkey (93% Lean)

150g Yukon Gold Potato

1.5 cups Broccoli Florets

2 tbsp Non-fat Greek Yogurt

1 large Egg White

2 tbsp Whole Wheat Breadcrumbs

1 tsp Olive Oil

1 clove Garlic

PREPARATION

• 1

  Peel and cube the Yukon Gold potatoes, then place them in a pot of salted water and boil until tender, about 15 minutes.

• 2

  In a medium bowl, combine the ground turkey, whole wheat breadcrumbs, egg white, half of the minced garlic, salt, and pepper.

• 3

  Roll the turkey mixture into small, even meatballs, roughly 1 inch in diameter.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and sear the meatballs until golden brown and cooked through, about 8-10 minutes.

• 5

  While the meatballs cook, steam the broccoli florets in a steamer basket over boiling water until they are vibrant green and tender-crisp.

• 6

  Drain the cooked potatoes and mash them thoroughly with the Greek yogurt and the remaining minced garlic until creamy and smooth.

• 7

  Serve the seared meatballs over a bed of the garlic mashed potatoes with the steamed broccoli on the side.