If you’re as devious as I am, you have probably fibbed to your spouse a time or two about what exactly went into that delicious (healthful) meal. Whether you hide minced veggies in a sauce or swear those green flakes of spinach are parsley, you’re really just trying to look out for their nutrition, right? One of my favorite sneaks is to substitute ground turkey for ground beef to add a more heart-friendly, figure-friendly tone to the meal. Sometimes my husband discovers my secret and sometimes he doesn’t, but when the flavors are as delicious as these meatballs, he’s likely too busy savoring to complain.
1 lb. ground turkey
1 Granny Smith apple, finely diced or shredded
½ cup shredded sharp cheddar cheese
½ cup whole wheat bread crumbs
½ tsp. onion powder
1 egg (or egg substitute), beaten
Salt and pepper to taste
1/2 pkg. No Yolk egg noodles
4 Tbs. light margarine
½ tsp. garlic powder
Preheat oven to 350 degrees. In a large bowl, mix first 7 ingredients with hands, until thoroughly combined. Roll turkey mixture into 1-2” meatballs and place on an ungreased cookie sheet. Bake meatballs 20-25 minutes, until cooked through.
Meanwhile, boil egg noodles per package directions; drain. Add butter and garlic powder to a microwave-safe cup or bowl; microwave 20-30 seconds, until butter is melted. Stir lightly to combine. Serve meatballs over noodles and drizzle with garlic-butter.
*Inspired by Rachael Ray’s Pork, Apple, and Cheddar Meatballs