I’m continuing with my apple-themed recipes. I have been in the mood for a good meatball. I love my Healthy Baked Meatballs, so I figured I’d spin it a little to add some yummy apply flavor! These were fantastic! I absolutely loved everything about them (especially that they are baked). What’s even better, they are decently calorie proportioned as well. For three meatballs, some sauce, and rice you can have a great meal under 500 calories. They are pretty simple to throw together too, your dinner can be ready in less than an hour! A great idea would be to make a double batch to have throughout the week or even cook half of them and freeze the other half to have ready whenever you want them. I loved having leftovers for lunch to warm up really quick and have a fast yet tasty and fulfilling meal. These meatballs are highly recommended by me, you won’t be disappointed.
Apple Turkey Meatballs with Buttery Whole Wheat Gravy
Apple Turkey Meatballs with Buttery Whole Wheat Gravy is filled with fall flavor and comfort! You'll love this cozy dish.
- 1 c. whole wheat bread crumbs
- 1/4 c. parmesan cheese shredded
- 1 egg slightly beaten
- 1 apple granny smith or fuji, diced small
- 1 tbsp. parsley chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 lb. ground turkey
- 1/2 c. onion diced
Gravy (Adapted from Epicurious)
- 2 tbsp. butter
- 1/4 c. whole wheat flour
- 3 tbsp. liquid aminos or soy sauce
- 1 1/2 c. chicken broth
- 1/2 tbsp. cornstarch
- 1 tbsp. cold water
Preheat oven to 350 F.
Dice onion and apple. In a large bowl, mix together all ingredients, adding in the beaten egg last.
Form into meatballs using a large cookie scoop. Place meatballs about 1 inch apart on large baking pan or cookie sheet lined with a silicone liner, parchment paper, or lightly sprayed with cooking spray.
Bake for 30-35 min. until golden brown.
For the gravy
- Melt butter in small sauce pan. Whisk butter and flour for about 30 seconds. Add broth and liquid aminos or soy sauce. Stir until you achieve desired thickness. Serve warm.
[My 2 Cents]
Did you know you can make your own bread crumbs instead of buying pre-made? I love this method and use it any time I need breadcrumbs. At the beginning of the year I went to buy some from the store and the ingredient list was a mile long filled with junk that doesn’t belong in breadcrumbs. We buy Dave’s Killer Bread, so I know using that I’ve got some pretty power-packed breadcrumbs. All you have to do is broil your bread (for 1 cup of breadcrumbs I used 4 slices of bread) on high until dark golden brown. Then flip and broil the other side. Once the bread is thoroughly toasted let cool for several minutes and then pulverize in a food processor. Works like a charm!
[More of My 2 Cents]
We stopped buying regular soy sauce because of the insanely high sodium content. The perfect alternative is Braggs Liquid Aminos. If you have never heard of it, you should look in to it. Where soy sauce typically has 560+ mg of sodium, the liquid aminos only has 160 mg and it tastes EXACTLY like soy sauce. I’m so happy that I was introduced to it. It has become a staple in our pantry.
Gravy adaption from here: http://www.epicurious.com/recipes/member/views/VEGETARIAN-BROWN-GRAVY-1266669
Adapted from Just A Pinch Recipes