These easy-to-make meatballs are soft, moist, and delicious. They also require ingredients that are readily available and gentle on the budget. Low in saturated fat but high in protein and fiber, the dish also is great for diabetics and anyone else who is watching their carbohydrates. The dish has plenty of sauce if you do want to spoon it over a side dish, like brown rice. To streamline the cooking process, I usually air fry the meatballs for 10-15 minutes before adding them to the sauce, but you can bake them at 425 for 15-20 minutes, if you prefer. Any leftovers make great lunches. Enjoy!
Lemon-Broccoli Turkey Meatballs -- Serves 4+
1/4 cup of chopped onion
1/4 cup of chopped celery
1 tablespoons of dried parsley
1 - 2 teaspoons of chopped garlic
1 slice of whole wheat bread, a little stale is fine, crumbled
1 cup of low-fat cottage cheee
1 large egg
3/4 pound of lean ground turkey (93 percent)
1/2 teaspoon of pepper
1/2 teaspoon of salt
1/4 teaspoon of dried thyme
1/4 teaspoon of dried oregano
Put the onion, celery, and dried parsley in a large microwave safe bowl with a couple of teaspoons of water and microwave them for a minute or two until the veggies soften a bit. Stir in the chopped garlic and the whole wheat bread crumbs. Mix them in well. Stir in the cottage cheese, then the egg and ground turkey. Stir in the pepper, salt, thyme, and oregano until blended. Spritz a small piece of aluminum foil with non-stick cooking spray and place it in the bottom of your air fryer basket and an inch or two up the sides of the basket. Form meatballs about the size of golf balls and place them on the foil in your air fryer basket in one layer (you can cook the meatballs in batches, if necessary). Air fry the meatballs at 400 degrees for 10-15 minutes or until they have browned and are cooked through. Add the meatballs and their juices to the sauce below, which you can make while the meatballs are cooking in the air fryer.
Sauce
1 - 2 teaspoons of canola oil
1 - 2 teaspoons of chopped garlic
1 1/2 cups of chicken broth or 1 1/2 cups water with 1 1/2 teaspoons of reduced sodium
Better Than Bullion mixed in
2 teaspoons of dried parsley
1/4 cup of lemon juice
2 - 3 teaspoons of potato starch or cornstarch dissolved in 1-2 tablespoons of water
12 ounces of frozen broccoli florets, partially cooked in the microwave
2 - 3 tablespoons of golden raisins
Salt and pepper to taste
Heat the canola oil in a non-stick skillet and add the garlic. Saute the garlic for a minute or so and then add the chicken broth/water with Better Than Bullion. Stir in the dried parsley and lemon juice and bring the mixture to a boil. Reduce the heat to a simmer and let the mixture cook for a few minutes. While the mixture is cooking, microwave the broccoli for 5-6 minutes or until it is hot and mostly cooked. Add the broccoli to the sauce mixture along with the raisins, the meatballs, and any meatball juice. Stir the potato or cornstarch/water mixture into the sauce to thicken the sauce a bit. You want the sauce just a little thick, like a syrup, not like a gravy. Taste the sauce and add salt and pepper to your taste before serving the meatballs, broccoli and sauce.
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