When the husband is away, I get to play!
I LOVE when it’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 didn’t have enough ingredients so I went with what I had in the pantry.
I’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.
Then… 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 didn’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)
- ¼ cup quick oats (20g)
- 1 egg white
- 1 tsp onion powder
- 1 tsp dried chives
- 1 tsp dried parsley
- ¼ 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 ½ 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 don’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 ¼ 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 ⅓ of the skillet (6 meatballs)|
|257||8g||6g||old: 5||new: 7|