Delicious protein-packed turkey makes for a healthier, low-fat alternative to regular meatballs.
Serves 4 (makes approximately 16 meatballs; 4 per serving)
- ¾ lb turkey breast, boneless, skinless, ground
- ¾ cup Old Fashioned oats
- 3 tbsp organic unsweetened applesauce
- 3 tbsp Worcestershire sauce
- 1/3 cup reduced sugar ketchup
- 2 tbsp apple cider vinegar
- ¼ cup onion, chopped
- 1 egg
- 1 egg white
Honey Mustard Dipping Sauce:
- 3 tbsp raw honey, melted
- 3 tbsp Dijon mustard
Preheat oven to 375 degrees. Line a cookie sheet with tinfoil. Coat the tinfoil with cooking spray.
Grind the oats in a food processor until close to a flour-like consistency. Combine all meatball ingredients in a medium-sized bowl, kneading with fingers. Roll mixture into 16, 1 1/2 inch balls and place each on the cookie sheet, spacing evenly. Bake for 25-30 minutes or until meatballs are browned.
Remove from oven and set aside, allowing to cool slightly.
In a small bowl, whisk together honey and Dijon mustard. Divide, using one quarter of the mixture to lightly coat the meatballs. Place remaining sauce into a dipping bowl. Serve.