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Turkey, Lentil, Veggie meatballs is for Dinner.

Turkey, Lentil, Veggie meatballs takes 60 minutes to prepare.

Turkey, Lentil, Veggie meatballs takes 10 minutes to cook.

Turkey, Lentil, Veggie meatballs makes 20 servings.

The ingredients for Turkey, Lentil, Veggie meatballs are:

Onions, raw, 1 cup, chopped small
Bell Pepper, Green - 1 cup chopped small
Mushrooms, fresh, 1.5 cup, chopped small
Chicken Broth - 99% Fat Free, 3 cup + 1 cup water
Lentils, 1 cup raw
Bob's Red Mill TVP, 3/4 cup (any textured veg protein flakes)
Flax Seed Meal (ground flax), 1/2 cup
Turkey, Ground turkey, 93% lean, 40 oz
brown rice, 1 cup cooked
Spinach, frozen, 1 package (10 oz)
Egg substitute, liquid (Egg Beaters), .5 cup
Salt, Pepper to taste
Favorite dried herbs, 2 Tbs (I like sage and oregano)

Here is how you make Turkey, Lentil, Veggie meatballs:

Makes 80 golf ball sized meatballs, so about 20 servings. After browning they can stay warm in a crockpot or cool for the freezer.Saute all veggies but the spinach for about 10 minutes in a big pot. Add the broth and raw lentils, simmer for 40 minutes. Turn down the heat and add in the TVP and flax meal, these should soak up the extra water. Mix in the cooked brown rice, spinach and seasonings. Let the whole mixture cool down.At this point, there are only veggies and grains in there, so I usually taste it to see what it needs. Once it is flavorful enough , maybe even a bit over-salty, add in the egg whites and ground turkey. Mix everything really well. Put the balls on cookie sheets and broil for 7-10 minutes to just browned.Number of Servings: 20Recipe submitted by SparkPeople user JODIBIRD1.

The nutritional information for Turkey, Lentil, Veggie meatballs is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 128.0

• Total Fat: 4.2 g
• Cholesterol: 40.8 mg
• Sodium: 206.4 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 2.2 g
• Protein: 15.3 g