These ground turkey meatballs with a hint of fresh thyme roast alongside colorful heirloom potatoes in one pan.
Unfortunately for me, the standard meatball of any variety can weigh in at up to 85 calories each, and I can easily eat three or four!
But I’ve figured out how to slenderize my favorite meatball recipe, and it starts with using extra lean ground meats. I’ll buy extra lean ground beef, turkey or chicken, but avoid using turkey or chicken breast meat as it’s really tough to keep the meatballs moist.
A crumble of fresh bread contains added moisture that extra lean meats need as they cook, then egg whites bind my mixture together without adding the calories in a whole egg.
Fresh herbs, Dijon mustard, and parmesan cheese kick up the flavor and impart even more moisture to my meatball mixture. After a gentle fold to combine ingredients (working the meat too much makes it tough), I’m ready to mold meatballs and bake them in the oven.
Often I’ll brown meatballs in a pan first to give them color before they hit the oven, but this night I was short on time, so why not add my meatballs to the baking pan along with colorful heirloom baby potatoes? A quick spray of olive oil cooking spray and sprinkle of salt and pepper are enough to give my meal-in-a-pan color.
In the Rimkus household, any meat and potatoes dish served without a sauce is a crime, so I keep it calorie-friendly with a mixture of low-fat sour cream, low-fat Greek yogurt, Dijon mustard and fresh parsley.
Each and every bite needs a dip!
As I said, if meatballs show up on my plate I’m happy, happy, happy, and this is a one pan meal that didn’t disappoint!
Turkey Meatballs with Roasted Baby Potatoes and Sour Cream Sauce
- 1 pound extra lean ground turkey
- 1 slices whole grain bread, crumbled
- 2 large egg white
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, minced
- 1/4 cup parmesan cheese, shredded
- 4 cups heirloom baby potatoes quartered
- 1/3 cup low-fat sour cream
- 1/3 cup low-fat plain yogurt
- 1/2 cup parsley, chopped
- 1/2 teaspoon Dijon mustard
- Preheat the oven to 425 degrees. Spray a non-stick cookie sheet with cooking spray.
- Combine turkey, bread, egg, 1/2 teaspoon Dijon, garlic, thyme, and parmesan cheese in a bowl.
- Spread potatoes on one-half of the cookie sheet, then using a small ice cream scoop, scoop turkey, and shape into balls and place on the other side of the cookie sheet.
- Spray meatballs and potatoes with olive oil cooking spray, then lightly sprinkle with salt and pepper.
- Roast for 20 minutes, then flip meatballs and stir up potatoes. Roast for another 5 - 10 minutes until meatballs are no longer pink in the middle and potatoes are tender.
- Combine sour cream, yogurt, 1/2 teaspoon Dijon mustard and parsley in a small bowl and serve with meatballs and potatoes.
Food energy: 376kcal
Weight Watchers PointsPlus 9
Saturated fatty acids: 4.90g
Monounsaturated fatty acids: 4.43g
Polyunsaturated fatty acids: 3.18g
Total fat: 12.50g
Calories from fat: 112
Carbohydrate, by difference: 33.62g
Total dietary fiber: 3.90g
Total lipid (fat): 13.68g
Total sugars: 3.32g
FYI – these easy Chicken Meatballs with Grape Salad top my all-time list of favorite meatball recipes!