Oven roasted veggies served with pesto-turkey meatballs filled with mozzarella

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I love turkey meatballs, and I recognize that I don't make them that often, but there are a multitude of reasons why you should start eating them regularly.

They are flavorful and don't get dry or overcooked the way ground beef can get.
Less fat content; Too much red meat isn't good for anyone.


In a bowl, mix:

  • one pound of ground LEAN turkey meat- ROOM TEMPERATURE
  • 8oz container of pesto
  • Salt and Pepper to preference
  • 3 TBS soy sauce (reduced sodium is always a good choice)
  • 1/4 cup bread crumbs
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • 1 TBS fresh garlic, finely chopped garlic
MIX WELL


For each meatball you will:

  •  flatten the amount of meat you desire
  • Take a small piece of fresh mozzarella (or a pearl-sized mozzarella ball) and put it in the center
  • Close the meat around the cheese spread and seal edges tightly
  • Roll into a ball and place on a lightly greased baking pan
    • Put in the oven for 15-20 minutes on 350*



MEANWHILE:

Slice up in bite size pieces:

  • 1 small Eggplant
  • 1-2 medium sized onions
  • 1/2-1 LB brussel sprouts cut in half
  • 6-8 cloves peeled garlic
  • Small cluster of asparagus

Place in a bowl and mix with oil of your choice-- (I prefer Avocado oil as it's one of the healthier oils to eat)

  • Add salt and pepper
  • Add fresh finely chopped garlic (the more the better!)
  • Put in the oven at 350* for 15-20 minutes (on the lower rack of the oven when you put in the meatballs)
  • Place under broiler on second to top rung for an an additional 7-10 minutes, or until crispy
    • ***I like to add grated parmesan cheese on my veggies when I switch from baking to broiling.***



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