Healthy Leftover Turkey Mushroom Meatballs
These healthy leftover turkey mushroom meatballs are a perfect way to use up any extra turkey from your holiday dinners!
For the meatballs:
- 2 cups leftover cooked turkey
- 2 eggs
- 1 package Let’s Blend Italian finely diced mushrooms
- 1 cup cooked sweet potato, mashed
- ½ cup shredded carrots (a smaller shred is ideal but any will work)
- 1 tbsp olive oil
- 3 tbsp milk
- ½ cup leftover cooked stuffing (or breadcrumbs or oats)
Preheat oven to 400 degrees.
Either chop the cooked turkey finely, or place cooked turkey in the food processor and pulse a few times so it’s ground up a bit.
In a large bowl, whisk the two eggs. Add your turkey, Let’s Blend, sweet potato, carrots, olive oil, milk, and stuffing to the bowl. Stir until everything is well combined.
Shape into meatballs and place on a baking sheet. Bake at 400 degrees for 25 minutes or until cooked through. Let cool before removing from pan with a spatula. Serve with cranberry sauce.
Nutrition analysis (per serving of 3 meatballs, does not include cranberry sauce):
234 calories, 8.5 g fat, 2 g sat fat, 515 mg sodium, 15.5 g carbohydrate, 3.5 g fiber, 4 g sugar, 22 g protein, Vitamin A: 194%, Vitamin C: 14%, Calcium: 6%, Iron: 11%, Potassium: 12%
- This recipe makes approximately 15 large meatballs, and one serving = 3 large meatballs.
- If you use breadcrumbs or oats in this instead of stuffing, you may need to add a little extra milk – as cooked stuffing already has a bit of moisture in it.
- Be sure to let the meatballs cool before removing from the pan, as it helps prevent crumbling.