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These meatballs are loaded with brussels sprouts and carrots and pack a ton of flavor – They are Whole30 compliant and ready in 25 minutes! I like to make a big batch (2 lbs of turkey yields 24 meatballs) during meal prep to eat throughout the week. They are so versatile – Here i served them with cashew pesto zoodles, but they would also be great with some coconut aminos to give them little Asian flare!
Veggie Loaded Turkey Meatballs
Ingredients
- 1 tbsp olive oil, extra virgin
- ½ bag shredded brussels sprouts, about 8 oz
- ¼ bag shredded carrots
- 1 lb ground turkey
- 1 egg
- 3 tbsp almond flour
- ½-1 tsp sea salt (to taste)
- ½ tsp red pepper flakes
- 1 tsp thyme
- 1 tsp tumeric
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Preheat oven to 375.
- Heat olive oil in a large saute pan over medium high heat. Add shredded brussels sprouts and carrots and saute for about 5 minutes until softened. Set aside to cool.
- Combine remaining ingredients in a large mixing bowl and add the brussels and carrots once they are cooled. Use (clean) hands to combine everything together.
- Use your hands to form 1.5 inch balls (1 lb of meat should yield 12 balls) and place on a parchment lined baking sheet.
- Bake for 20 minutes until cooked through. Serve with whatever you desire 🙂 Enjoy!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Super easy to make and my family ate it up! We loved the meatballs with the pesto recipe you recommended.
I made this for work lunch meal prep but it smelled so good that my family dug in!
Thanks Allison!