2 lbs. ground turkey (or chicken)
3 egg whites
1 cup quick-cooking oats
1/2 tsp ground cumin
1/2 tsp dried thyme
2 tsp dry yellow mustard
2 tsp black pepper
2 tsp chipotle pepper spice
1 tsp salt
2 tbsp garlic powder (2 cloves minced)
1 small onion (finely chopped)
2 celery stalks (finely chopped)
- Preheat oven to 375 degrees.
- Spray muffin pan or baking sheet with canola or olive oil.
- Mix all ingredients together in one large bowl.
- Roll the mixture into balls the size of a raquetball and place on baking sheets, one inch apart. (Or place balls in a muffin pan.)
- Bake for 40 minutes.
Serve over sauteed spinach or with a fresh salad.
Makes about 12 meatballs. Women’s serving – 2 / Men’s serving – 4
One serving: 80 calories, 2g fat, 4g carbs, 11g protein
Adapted from Jamie Eason Turkey Meatloaf Muffins / Photo via Jamie Eason Turkey Meatloaf Muffins