21 day fix Turkey Meatballs

Makes 6 servings, 5 meatballs each. One serving= 1 Red and 1/2 Yellow

• Nonstick cooking spray

• 1.5 lbs raw 93% lean ground turkey breast

• 1 tsp. sea salt or Himalayan salt (Mineralize)

• 1 tsp. dry mustard

• 1 tsp. smoked paprika

• 1 large egg, lightly beaten

• 3/4 cup quick-cooking rolled oats

• 2 cloves garlic, finely chopped

• 12 fresh parsley sprigs, finely chopped

• 2 Tbsp. tomato sause, no sugar added

1. Preheat oven to 400 degrees F
2. Lightly coat large baking sheet with spray; set aside
3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in large bowl; mix well by hand
4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet.
5. Bake for 15-20 minutes, or until no longer pink in the middle.

I made two batches at one time using the convection oven for even browning.
(The extras can be easily frozen. Lay them on a cookie sheet and put into the freezer for about 30 minutes and then pull them out and put into a container or ziplock bag. This way, they won’t stick together and you can pull out whatever you need.)