When the husband is away, I get to play!
I LOVE when itâ€™s just the toddler and I for dinner. I get to experiment freely without trying to please someone who has completely different taste then I do.
Anyway, I had this idea of mini turkey meatballs. I thought they would be fun for me to make and easy for the toddler to eat. Originally, I was going to do a sweet and sour but I didnâ€™t have enough ingredients so I went with what I had in the pantry.
Iâ€™m going to be honest, while cooking, I was debating posting. The prep was a bit shaky, the meatballs stuck, I needed to add more water. So, I figured, hey, worse case scenario I have lunches and I post a new idea tomorrow.
Thenâ€¦ I took a bite.
Oh my word, it was delicious! The combination of spaghetti squash, broccoli, and cream of chicken soup was awesome and the turkey meatballs WERE fun. Best of all, the toddler LOVED them. He didnâ€™t eat the squash but he asked for seconds on the meatballs and broccoli!
- 8 oz lean ground turkey (I used 93% but you could use 99% lean)
- Â¼ cup quick oats (20g)
- 1 egg white
- 1 tsp onion powder
- 1 tsp dried chives
- 1 tsp dried parsley
- Â¼ tsp dried thyme
- 1 can Healthy Request Cream of Chicken Soup (98% FF and low sodium) (10oz)
- 1 bag (16oz) frozen broccoli
- 3 cups cooked spaghetti squash
- Non-stick cooking spray
Combine the turkey, quick oats, egg white, onion powder, chives, parsley and thyme. Form into Â½ oz meatballs. It should make about 19.
Heat a large skillet over medium heat and spray with non-stick cooking spray. Brown the meatball. Be warned they may stick. When you add them to the pan let them be while they get a crust. Then roll them a bit and allow them to crust on the other side. You donâ€™t have to brown them evenly you just want a nice crust on a side or two.
In a small bowl mix the cream of chicken soup with a can of water. Add the soup water mixture to skillet, watch out its going to be hot. Bring the soup to a boil.
Add the bag of frozen broccoli. The soup will be your gravy so if you want it thinner add a splash more water (I added about Â¼ more of the can). Bring back up to a boil then cover and reduce to simmer. Simmer for about 10 minutes until broccoli is cooked.
Scoop meatball, broccoli soup mixture over a cup of spaghetti squash and serve!
|Servings||Amt per Serving|
|3||1 cup of squash and 1/3 of the skillet (6 meatballs)|
|257||8g||6g||old: 5||new: 7|