Sneaky but Oh So Healthy Meat Balls
Do you have someone in the family who is not a vegetable lover? Here is a way to implement them into a favourite meal so everyone eats a little healthier.
The veggies in this recipe keep the meatballs moist while providing nutrients and a healthy option for those fussy non-veggie kids and adults.
1/4 head cauliflower, broken into florets
1/2 cup finely shredded cabbage
1 tablespoon potato starch or cornstarch
1 tablespoon balsamic vinegar
1 teaspoon sea salt
1 teaspoon dried basil
1/2 teaspoon pepper
1 pound ground turkey
Optional: Barbecue sauce and fresh basil leaves
• Preheat oven to 400°. Place cauliflower in a food processor; pulse until finely chopped. Transfer to a large bowl. Add the cabbage, potato starch, vinegar, salt, basil and pepper.
• Add turkey; mix lightly but thoroughly. With ice cream scoop or with wet hands, shape into 1 1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 20-24 minutes or until cooked through.
• If desired, toss with barbecue sauce and top with basil.
How about Spaghetti Squash
If you really want to push the vegetable alternative try baking a spaghetti squash and use in place of pasta. Once the sauce is added you really can’t tell much of a difference in the taste and a gluten free option over other pasta.
You can microwave the squash to save a lot of time in the oven and the extra heat in the summer months.
Place the squash cut side down in a 9”x13” glass baking dish. Pierce the skin several times with a fork, which will help the steam penetrate the thickest parts of the squash. Add one cup of water, or enough to fill the baking dish about halfway. Microwave on high for 15 minutes, until the squash is fully cooked and the “spaghetti” tastes al dente. With a fork, loosen the squash and voila looks just like traditional spaghetti noodles.