October 25, 2019
Foodie Friday: Crunchy, Crispy Italian Meatballs
Happy Foodie Friday! Today we are featuring a recipe from Kevin Curry, a local dallas chef of FITMENCOOK. He's been the source of my gains since college and has many recipes for all types of diets.
✴Ingredients
1 lb lean ground turkey
1 egg
1 tbsp garlic paste
1 tbsp italian seasoning blend (low sodium)
5 tbsp fresh basil
5 tbsp fresh parsley
¾ cup feta
¼ cup panko breadcrumbs
¾ cup panko breadcrumbs
5 tbsp flaxseeds
1 tbsp italian seasoning blend (low sodium)
1 pinch sea salt
1 pinch pepper
✳Steps
1.) Set oven to 420°F
2.) Mix together all of the ingredients for the meatballs in a large bowl. Be sure it is thoroughly mixed together. Use an ice cream scooper (or large spoon) to carefully portion out each serving of meat so all the meatballs are roughly the same size. Form the meatball and place it on a dish.
3.) Once all the meatballs are formed, place them in the refrigerator for at least 30 minutes so they can become more firm.
4.) While the meatballs are chilling, mix together all of the ingredients for the coating in another clean, dry bowl.
5.) Dip the meatballs in the coating and tightly pack in the coating. Place the coated meatball on a baking rack (or sheet).
6.) Bake the meatballs in the oven for about 20 minutes, until the outside is golden brown and the inside of the meatball is no longer pink. The meatball should be somewhat firm to touch, just be careful to not overcook and dry out the meatballs.
7.) Enjoy with homemade marinara, in a salad or even on a sandwich!
❇Nutrition: Approx macros for 1 of 18 servings
Calories 85, Carbs 4g, Fat 4g, Protein 8g, Sugar 0g, Fiber 1g
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