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Skinnier Comfort Meatballs

When Lillie Eats and Tells meets the Pioneer Woman, you get delicious meatballs at a fraction of the macros.
Servings: 8 servings

Ingredients

  • 24 oz 93/7 ground turkey (~1.5 lbs)
  • 1 medium zucchini, grated with excess water absorbed with a paper towel (232 g)
  • 1 tsp minced garlic
  • 1/2 onion, diced (100g)
  • 10 g fresh parsley
  • 1 1/2 tsp seasoned salt
  • ground black pepper, to taste
  • 1/3 cup Greek Yogurt (85 g)
  • 1 cup Ketchup (240 g)
  • 2 tbsp sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp white vinegar
  • 3 tbsp Dried minced onions

Instructions

  • Preheat an onion for 425 degrees. Line a baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
  • In a blender or food processor, puree red onion, parsely, and garlic until completely smooth.
  • In a large bowl, combine ground turkey, zucchini, Greek yogurt, and parsley/onion/garlic paste, seasoned salt, and pepper until evenly combined. It works best to get your hands in there!
  • Take about 2 tablespoons of the meat mixture and roll it into a meatball. Once finished, set the meatball onto the baking sheet and finish with the rest of the meat mixture. It’s ok for the meatballs to be close together.
  • After you have rolled all the meatballs, thoroughly wash your hands. Then combine ketchup, sugar, minced onion, vinegar, and Worcestershire sauce until evenly mixed. Scoop a spoonful of the sauce over each meatball, so it is all used up but also evenly distributed among all the meatballs.
  • Bake meatballs in preheated oven for about 10 minutes. After 10 minutes, take out the meatballs and drain off any excess liquid in the pan. Return pan back into the oven until the meatballs are cooked through (will vary depending on the size of your meatball, but about 5-10 minutes).
  • Take out of oven, serve, and enjoy!

Notes

Macros for 110g of meatballs and sauce are 6.1f/17.9c/18.9p.