Susan Schuman is the creator of the blog Our Family Eats, where she shares creative, all natural recipes that are easy to prepare and picky eater approved. Susan’s passion is providing healthy tips and inspiration to help busy families like hers rely less on processed food and incorporate more whole foods into each meal.
1lb ground turkey
1/4c ground flax seed
1 large clove of garlic, finely minced
1/4c grated Parmesan cheese
2T fresh Italian parsley, minced
1 Plum Organics Spinach, Peas, & Pears pouch
1/4t black pepper
3/4c fresh bocconcini mozzarella , chopped into bite size pieces
1lb whole wheat penne pasta
1c cherry tomatoes, halved
1/2c arugula, large pieces torn in half
1 lemon, juiced plus 1t lemon zest
2T extra virgin olive oil
1c zucchini, diced
These tasty and tender turkey meatballs are filled with healthy ingredients including flax seed and vegetables to help you easily meet your nutritional goals for the whole family. Using a prepared vegetable puree makes these a snap to whip up. Add a simple pasta salad with all the flavors of summer like crisp cherry tomatoes, zucchini , and arugula along with the luscious flavor of bocconcini mozzarella and the tangy taste of lemon and you’ll have a meal that no one can resist.
Preheat oven to 400 degrees F. Place a wire rack (normally used for cooling baked goods) on top of a baking sheet, set aside.
Place ground turkey, Plum Organics, flax seed, parmesan cheese, parsley, garlic, salt, and black pepper in a large mixing bowl. Using your hands gently mix together ingredients until well distributed.
Scoop out approximately two tablespoons of turkey mixture and roll between the palms of your hands to form a ball. Place ball on the wire rack you placed on the baking sheet. Repeat with remaining turkey mixture.
Bake meatballs for 20 minutes, or until completely cooked and no longer pink.
Cook pasta in salted water according to package directions.
Drain well. Place pasta into a large serving bowl. Stir in tomatoes, zucchini, arugula, mozzarella, olive oil, and lemon juice until well combined. Sprinkle with lemon zest and stir lightly.
Serve warm with Parmigiano Reggiano cheese sprinkled on top along with Turkey Meatballs.
Store leftovers in an airtight container in the refrigerator for up to three days. Makes 24 meatballs.