I’ve always been a fan of meatballs and they are always a great option for a quick and easy dinner or an on-the-go snack full of protein! I used to bake my meatballs in a muffin tin and then spend more time trying to clean out the tin then I did prepping the food! After many curse words and trashed muffin tins later, I tried a different approach.
Inspired by a technique offered by Martha Stewart, I discovered a tasty stove top version that solved my frustrations. Frying the meatballs locks in the juices and the coconut oil adds a hint of sweetness. Not only is the clean up much easier with this recipe but the end product is much juicier and flavorful then the baked version. Try it out and let me know what you think!
Nutritional Value per serving (3 meatballs); Calories 281, Fat 11g , Protein 34g, Carbs 15g
2 lbs extra lean ground turkey, beef or veggie ground
1 1/4 cup rolled oats
1 whole egg
1/4 cup liquid egg whites (add 2tbsp extra if using veggie ground)
2 tbsp italian seasoning
1/4 cup carrots, shredded
1/4 cup zucchini, diced
1/4 cup sweet onion, diced
1 tsp sea salt
2 tbsp coconut oil
3/4 cup chicken or vegetable broth – no salt added
In a large bowl, combine ground, oats, egg, egg whites, italian seasoning, carrot, zucchini, onion and salt. Mix with hands until well combined and form into 18 balls (approx 1″ each)
In a large skillet heat coconut oil over medium heat. Add the meatballs and cook until browned on all sides – rotate occasionally for approx. 8 minutes.
Add 1/2 cup of broth to the skillet. Cover and reduce heat to low. Simmer for an additional 8 min or until most of the liquid is absorbed.
Remove lid. Add in remaining 1/4 cup of broth. Increase heat to medium and continue to cook, uncovered, until liquid is absorbed.
Remove meatballs from skillet and serve over mixed greens, whole grain pasta or rice. Or, eat them on their own for a quick protein packed snack!