Hi everyone, Happy Friday!
Today I’m sharing with you an awesome way to get a couple extra servings of veggies in! These meatballs are chock full of of almost six cups of carrots, zucchini and spinach. They’re low fat, high in fiber, reflux friendly (without the BBQ sauce), and kid-friendly!
You’ll need a food processor for this super easy recipe. It’s important to get all the ingredients about the same size for consistency.
The couscous absorbs the water from the zucchini and spinach, and puffs up into these super-filling meatballs.
Serve with a side salad and any kind of dipping sauce you want. I made half of this batch with BBQ sauce for my boyfriend to eat, and the other half was plain for me. I could imagine these would taste fantastic dipped in mustard, Ranch dressing, or even on a pile of spaghetti with marinara sauce.
Here’s the recipe for couscous meatballs!
- 2 cups carrots, chopped finely
- 2 cups zucchini, chopped finely
- 10oz frozen spinach, thawed and drained well
- 1 pound extra lean ground turkey
- 1/2 cup uncooked couscous
- 1 egg
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- Barbeque sauce, as needed
- Preheat the oven to 400 degrees. Spray 18 muffin cups with cooking spray.
- In a food processor, pulse the carrots and zucchini until finely chopped but not liquefied.
- Place the vegetables into a bowl, mix in the spinach, ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard.
- Using 1/4 cup of the mixture, press into a fall and lightly squeeze. Place into muffin cups.
- Top each cup with 1 tsp of BBQ sauce.
- Bake for 25 minutes.
How do you sneak more servings of veggies throughout your day?
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!