10 oz cauliflower florets
10 oz broccoli florets
1 large red bell pepper, seeded & cut into 2-inch pieces
2 tsp olive oil
1 tsp kosher salt
Black pepper, to taste
1/4 c breadcrumbs plain, seasoned or gluten-free
1/4 c chicken broth
1 large egg
1 tsp fennel seeds
1/2 tsp sweet paprika
1/2 tsp crushed red pepper
1 lb ground turkey, 93% lean
Preheat the oven to 400F degrees. Put the cauliflower, broccoli and peppers onto a baking sheet and mix with the oil, 1/4 tsp salt, and pepper. Spread into an even layer. Bake for 20 minutes.
While the vegetables are baking, combine the breadcrumbs, chicken broth, egg, spices, and remaining 3/4 tsp salt in a large bowl and mix well to combine.
Add the turkey and mix using a fork to fully combine everything, careful not to overwork. Form into 16 meatballs.
After 20 minutes, remove the pan from the oven, stir, push the vegetables to one side and put the meatballs on the other side of the pan, making sure everything has a little bit of room.
Bake until the meatballs are cooked through, 18 to 20 minutes. Serve hot.
1 serving (4 meatballs & 1 heaping cup vegetables): 263 calories, 14g carbohydrates, 26.5g protein, 11.5g fat, 3g saturated fat, 126.5 mg cholesterol, 588.5mg sodium, 5g fiber, 2.5g sugar.