Contributing Writer: Heather Kinnaird from French Press
I LOVE when I find a recipe that the whole family enjoys.
I wish I could say that it happened all the time.
That is definitely NOT the case.
I live with a VERY, and I mean VERY, fussy eater.
My 9 year old daughter eats yogurt, oatmeal, fruit, and almost nothing else.
Lunch is difficult, but dinner…impossible.
I am always searching for ideas.
In an effort to get a little protein into her meals I made turkey meatballs.
Oh my goodness…she LOVED them.
Even better, we ALL loved them.
They were perfect with pasta, and with some lettuce, tomato, and cheese, they made great leftover sandwiches for lunches.
This is a recipe that I know I will go to over and over again.
Enjoy!
Baked Turkey Meatballs:
1 carrot
1 zucchini
1 – 1 1/2 pounds of ground turkey
1/2 cup of Panko breadcrumbs {I was lucky enough to find Italian Seasoned Panko}
salt/pepper to taste
finely chop or grate the carrot and zucchini
combine all the ingredients making sure not to over mix
roll into balls
bake @400 for about 20 minutes
They were such a hit, my kids ate them everyday for a week:)