I stole this weeks recipe from my sister in-law, Suzanne's Pinterest page. Thanks Suzanne! If you're into the "clean eating" thing, this recipe is for you. We served ours over a bed of sauteed red pepper spaghetti squash. A filling meal without all the carbs and calories that tradational spaghetti and meatballs gives you. Enjoy!




(Not pictured above- Turkey meat, cumin, salt and black pepper)



1lb ground turkey meat

2 egg whites

1/4 cup whole wheat bread crumbs

1/4 tsp salt

1/4 tsp pepper

1-1  1/2 tsp cumin

2 + cups of fresh diced tomatoes ( I used roma)

1/4 cup cilantro

1 can low sodium black beans, drained and rinsed

1 orange pepper (use whatever color you like)

1 cup white or yellow corn (I used white, it has a tiny bit more fiber)

1/2 cup low sodium chicken broth

1 tbsp lime juice

1/2 large onion, diced

Note: I didnt showcase the spaghetti squash prep. Please see my spaghetti squash primavera recipe on how to make spaghetti squash. The only change I made was to saute the squash at the end for approx 5 minutes and added plenty of red pepper flakes and a dash of olive oil. 

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1) Combine turkey meat, egg whites, bread crumbs and salt and pepper in a medium size bowl. Smoosh and mush together with your hands. Don't be afraid to get in there and get your hands dirty. Roll into approx. 16 golf sized meatballs.

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2)In a medium to large skillet heat oil on medium heat. Cook meatballs in skillet, rotating every 4-5 minutes until you establish a "crust" on each side. Remove from heat and tent with foil.

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3) Saute onions in same pan for approx 5 minutes. Add pepper to skillet and con't to cook.

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4) Add in beans, tomatoes, corn, broth, lime juice and cumin. Stir to combine. Add meatballs back in. Stir to combine. Cover partially and con't to cook till meatballs are cooked all the way through.



5) Stir in cilantro. Serve independently or serve on a bed of spaghetti squash like we did.

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Serves 4.  Approx 330 calories and 5 grams of fat per serving (not including spaghetti squash)

Recipe adapted from: