NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey (93% lean)

1 cup Eggplant

1 large Egg

1 tbsp Almond flour

1 tsp Olive oil

0.5 cup Marinara sauce (no sugar added)

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Finely dice the eggplant into small cubes, toss with olive oil and a pinch of sea salt, and roast for 15 minutes until tender and slightly browned.

• 3

  In a large mixing bowl, combine the roasted eggplant, ground turkey, egg, almond flour, garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Gently mix the ingredients by hand until just combined, being careful not to overwork the meat.

• 5

  Scoop and roll the mixture into 6 to 8 even meatballs and place them on the prepared baking sheet.

• 6

  Bake for 18-20 minutes or until the meatballs are golden on the outside and reach an internal temperature of 165°F.

• 7

  While meatballs bake, warm the marinara sauce in a small skillet over medium-low heat.

• 8

  Transfer the baked meatballs into the skillet and gently toss to coat in the warm sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.