Recipe of the Week 4/4: Mini Breakfast Meatballs

Mini Breakfast Meatballs Makes 16 mini meatballs: 


1 lb. extra lean ground turkey breast 

1/2 red bell pepper diced in a blender 

1/4 cup fresh spinach roughly chopped 

1/2 tsp sage 

1/2 tsp garlic powder 

2 tbsp extra virgin olive oil 

salt and pepper to taste 



Preheat oven to 325 F. Prepare a baking sheet with a silicone baking mat or parchment paper. 


Place red bell pepper in a blender and pulse several times until it's diced finely. It should be somewhat liquidly. 


In a large mixing bowl, combine turkey breast, garlic powder, sage, salt, pepper, red bell pepper and chopped spinach with your hands. 


Roll the mixture into 16 bite-sized balls. A small ice cream scoop will help with this. 5. 

Place the meatballs on the prepared baking sheet. Drizzle with the extra virgin olive oil. 6. 

Bake at 325 F 10 minutes then using a tongs flip the balls cooking another 10 minutes until slightly browned. 


Remove from the oven. Serve immediately or cool completely before storing in the fridge. 

Meal Plan Check Boxes: 

For 4 meatballs: 

4 Proteins 

1 Fat 

Nutritional Facts: Per Serving: 1 Meatball, Calories 40, Fat 1.2 g, Saturated Fat 0.3 g, Cholesterol 13.8 mg, Sodium 18.3 mg, Carbohydrates 0.4 g, Fiber 0.1 g, Sugar 0.2 g, Protein 6.8 g 

Adapted From: 

Found by: Brianna Lawless, MS, RDN

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