Yes, it’s been awhile, hi! This hiatus (hopefully) will not last any longer because.. I FINALLY GOT MY CAMERA!! Yayyy!!!! I’m so excited, it’s not the biggest & baddest camera on the market, but it feeds my blogging and every day needs. This post and the next will be my last posts using pictures from my old point and shoot. I’m still learning how to use said new camera and there’s so many features! I can’t wait to use it this weekend at Oakland’s Eat Real 2012 festival.
Enough about the new camera, I have a trip to San Diego coming up and even though I’ll be with old friends who know and love me dearly, a part of me wants to drop a few lbs just so I can wear cute clothes all around San Diego. In doing so, I’ve been watching myself and not indulging every so often. As the blog says, fat girl, I’m not a skinny girl wonder blogger who eats everything and not gain an ounce! I try to exercise and keep my indulgence to a minimum even if it seems like an everyday affair, I eat fairly low-fat.
I want to share one of my favorite low-fat meatball recipes, I always feel so guilt free when I eat these because
1. it’s made with turkey
2. it has ground flax seeds
3. it’s baked
and best of all
4. I can eat 4-6 at a time!
If anything, I’m about that quantity!! What are flax seeds you ask? Well, it’s the one of the oldest fiber crops in the world, very low in carbohydrates, has tons of omega-3 fatty acids, can help reduce cholesterol, blood sugar stabilizer and because of its high fiber content, helps in other things that happens in the bathroom…that concerns the number 2. Why yes, it’s great! I know my meatballs seem to contain a lot of ingredients, but honestly, they’re the easiest thing to make! I like big bold flavors because it reminds me that I’m not missing (or needing) the fat for flavor.
1 lb Ground Turkey
3 Cloves Garlic, finely chopped
1/2 cup Onion, finely diced
1/2 cup Bell Peppers, finely diced (I used yellow and orange)
1 tbsp fresh Rosemary, roughly chopped (or 1 tsp dried)
1 tbsp fresh Thyme, roughly chopped (or 1 tsp dried)
1 tsp dried Basil
1 tsp dried Oregano
1/2 tsp Paprika
1 tsp Red Chili Flakes (or less if you don’t like it so hot)
2 Egg Whites
4 tbsp Fresh Parsley, chopped
1/4 cup Ground Flax Seed Meal
1/4 cup Breadcrumbs
1/4 cup Parmesan Cheese (or low moisture skim Mozzarella cheese)
3 tbsp Olive Oil, divided
Salt and Pepper
1. Preheat oven to 375 degrees. In a saute pan, add ingredients 2-9 (garlic-chili flakes) with 2 tbsp olive oil, salt and pepper to taste. Saute on medium heat until veggies are soften, but not colored, about 5-6 minutes. Set aside and cool completely before the next step
2. In a large bowl with ground turkey, add the sautéed vegetables/herb mixtures, egg whites, parsley, flax-seed meal, bread crumbs and cheese. Using only finger tips (or a fork) mix lightly until just incorporated.
3. Line a baking sheet with parchment paper or foil, coat with remaining 1 tbsp oil. Form meatballs into golf ball size (about 2 tbsp) and arrange on baking sheet. Place in oven and bake 12-15 minutes depending on size.
1. You can pan fry these, (if you don’t like baked) and finish cooking them in tomato sauce for traditional meatballs
2. When mixing and rolling, don’t compress the meat, you want to keep them as light as possible. Over mixing makes it tough and gloppy.
3. Don’t over cook! Turkey has such little fat to it, you can over cook it easily. Test meatballs at 12 mins, they should be soft and bouncy, for a harder texture, cook an extra 3 mins.
4. They freeze beautifully! Cook fully then freeze and store in plastic bags for a quick meal option
Voila, I like it with pasta, or cut up on top of a salad. I’ve warmed up the meatballs with sauce and made sandwiches out of them and for lunch today I had 4 meatballs with half an avocado and a small piece of flat bread. Yum!