Recipe: Healthy Greek Style Chicken (or turkey) Baked Meatballs

I feel like I must have a thing with ugly food at the moment. First this Healthy Roasted Vegetable Soup Recipe and now meatballs..... I mean, there's not really anything attractive about a meatball, is there? 

I almost wasn't going to share this recipe as I wasn't happy with the pictures, however, when I realised I've been making this recipe at least once a week for the last two months, I knew I had to share it with you ASAP. 

Whilst these meatballs may not be pretty and they may not be fancy - they're stupidly, ridiculously delicious. 

Regardless of whether you make them with chicken breast mince or turkey breast mince, these meatballs are jam packed with flavour whilst also being gluten free, low fat, high protein, low carb and even paleo/grain free - so what more could you want?!

I've been eating them with EVERYTHING! On top of brown rice and lentils with a sprinkle of parmesan cheese, on their own as a snack, with soup, on top of spaghetti (allllllllll covereeeeeeeeeeeed with cheeeeeeeeeeeseeeee - name that song), in sandwiches - you name it. I'm obsessed and can't stop making them - and I bet you'll find yourself in the same situation!

So let me share the recipe with you! >> 

Recipe: Baked Quinoa Meatballs

I am constantly trying new recipes. I mean, really, if a week has passed and I've not tried a single new recipe you either need to call me an ambulance or grab me the closest pillow and bed because I must be seriously sleep deprived.

It's probably a good thing I'm a food blogger - that means my love of trying out new things and coming up with new recipes at least has a purpose ;) 

These meatballs came out from a random thought I had whilst at the grocery store. I saw turkey mince and chicken mince and was thinking about creating another healthy meatball recipe - but I thought I'd switch things up and try something new. 

Whilst traditional meatballs use breadcrumbs to bind them - I was going to turn traditional on its head and use quinoa instead. And oh did they work. The quinoa adds the perfect texture - they're no longer boring old meatballs, they're little balls bites of goodness. 

Best of all? They're freezer friendly! We make up a big batch and store them in the freezer in a big zip lock bag - then just get as many out as we need for a meal. You can use them however you please; a healthier version of a meatball sub, in pasta dishes (we've used them in both creamy and tomato based sauces), on their own or with your favourite dipping sauce. 

The possibilities are endless and the recipe is soooooooooo easy! 

So let me share the recipe with you! >> 

Recipe: Healthy Baked Pesto Meatballs

I'm not the world's greatest meat fan by any means... I don't mind eating it, but it has to be with something - you'll never find me chowing down on a big steak or piece of chicken because it doesn't interest me in the slightest. 

That said, these Pesto Meatballs certainly changed my mind about meat. These babies are delicious - and Jesse was shocked to see me eating them on their own because it's something I normally would not do. They're so full of flavour and they even have some hidden veggies ;) 

They're little bite sized balls of flavour and perfect for parties, snacks or for using in pasta or on rice. We made a quick little sauce by melting some cream cheese, adding garlic, herbs and a sprinkle or parmesan cheese and then mixing through the meatballs. Peeeeerrrrrrrfect. 

We've made this recipe using both chicken mince and turkey mince, however, we've yet to try it with beef or pork mince - but I'm sure they would work too! Just add a little more pesto so the meat doesn't drown out the flavour.

As well as having hidden veggies, this recipe is much better for you because they meatballs are also baked! There's no need to fry them in oil and get covered in oil splatters and there's no constant turning in a pan!

But let me give you the recipe for these meatballs! >>

Recipe: Easy Roasted Turkey Breast with no oil or fats!

Thanks to a very sensitive stomach (from gluten damage as I didn't know I was a coeliac), food allergies and IBS (a lovely umbrella term) I can't tolerate oil at all. Many of you saw the dreaded stomach picture whilst we were in Bali. That was just the start of a reaction to oil which was used in my food to cook as the chef didn't believe I had a problem with it. That reaction only got worse and worse (and even worse when later on a gluten reaction kicked in too as he'd used a dirty pan). 

I know that there are also many SIL readers who cannot tolerate oils and lots of fat - and it can make cooking quite difficult, especially meat. The lovely people at Steggles sent us a bunch of Turkey Breasts to play around with. At first, I thought I'd cook them just for Jesse and my family as I wasn't sure how I could roast them (the way I like to eat turkey) without oil. 

But that thought only gave me a challenge - I wanted to find a way to roast turkey without oil and still have a delicious, flavoursome meat - and ohhhhhhhhhhh my loves, did I do I come up with a fantastic way!

The Steggles Turkey Breast I received were 100% turkey breast with no additives (I've seen some that have added flavourings or oil - really annoying for those with allergies) and also not gluten contaminated. They are available at Coles stores nationwide, retailing at $11.95 per double breast pack, however, I haven't seen them at our local stores so you may have to ask your meat section manager.

This recipe is so ridiculously simple and leaves you with lots of delicious turkey meat - just make sure you don't overcook them! I made up a big batch, cut it up and then put the meat in a freezer bag and froze it for a quick and tasty addition to sandwiches or meals.

But enough gobbling, let's get onto the recipe!

Healthy Roasted Turkey Breast Made Without Oil

  gluten free, low fat, clean eating friendly, high protein, paleo

2 Steggles Turkey Breast Fillets (about 600g) 

3 cloves of garlic, crushed

A handful of fresh basil and parsley (or your favourite herbs - rosemary is perfect for this!)

Salt and pepper

1 medium oven bag

Optional: add whatever seasonings you like - this is just a super simple recipe for this allergy queen, however, the SIL family also love eating turkey this way

Preheat your oven to 180°C/355°F degrees.
Place your turkey breasts into the oven bag and add your garlic, herbs and salt and pepper. 

Twist the top of your bag to close and shake the bag to mix your seasonings with your turkey. 

Seal your oven bag with an oven safe tie (these should come with the packet of oven bags) and place onto a baking tray lined with baking paper. 

Prick the top of your oven bag with a toothpick to allow for some air to come out so the bag doesn't explode. 

Bake for 20-30 minutes or until the turkey breast is firm to the touch.
Leave to rest for 5-10 minutes before slicing. 

There will be lots of juice in the bag, however, you can either pour this over your sliced meat to make it extra moist and juicy or discard it. 

It's a little bit tricky testing whether the meat is cooked if you're doing this for the first time, however, it will feel slightly firmer to the touch (and the outside of your turkey breasts will be lightly golden). The meat will also continue to cook whilst it's resting - and if at worst, it's not quite done when you slice it - just pop it back into the oven for a little while longer.

But tell me, are you a turkey fan? What's your favourite way to eat it?

I like turkey best in sandwiches, hence why I love this roasted turkey and keep it in the freezer for a quick sandwich addition (just defrost it overnight in the fridge or quickly defrost it in the microwave). Jesse likes his turkey just like in the picture - with some veggies and roasted potatoes.

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