Dinner

Veggie-full Turkey Meatball Muffins is for Dinner.

Veggie-full Turkey Meatball Muffins takes 10 minutes to prepare.

Veggie-full Turkey Meatball Muffins takes 55 minutes to cook.

Veggie-full Turkey Meatball Muffins makes 12 servings.

The ingredients for Veggie-full Turkey Meatball Muffins are:

1 medium (2-1/2" dia) Onions, raw
1 medium Carrots, raw
227 grams Mushrooms, fresh
3 clove Garlic
2 stalk, large (11"-12" long) Celery, raw
32 oz Jennie-O Lean Ground Turkey
2 large Egg, fresh, whole, raw
1 cup Oats, Quaker
1 serving Juice, V8 Juice, 11.5 oz can
1 tsp Salt
60 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g

Here is how you make Veggie-full Turkey Meatball Muffins:

Preheat oven to 350F.Chop all veggies tiny by hand or in food processor. Saute in a little salted water until they all soften and most of the water is gone. Drain if necessary to remove liquid. Set aside to cool.Mix together turkey, eggs, oats, juice, salt, and cooled vegetables. Place into muffin tins. Bake about 45 minutes or until they are at 160F internally.Serving Size:?Makes 12 large muffins

The nutritional information for Veggie-full Turkey Meatball Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 187.1

• Total Fat: 6.8 g
• Cholesterol: 84.3 mg
• Sodium: 329.6 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 1.8 g
• Protein: 18.8 g

The dietary needs meet for Veggie-full Turkey Meatball Muffins is Low Fat