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Baked turkey meatball & vegetable casserole
2
Baked turkey meatballs are tender and juicy on their own, but turned into a casserole takes them to a whole new level of tastiness!
- Tomatoes, canned, 14 oz(s), diced
- Onion, 1 medium, chopped
- Zucchini, 2 small, chopped
- Black pepper, 1 dash(es)
- Garlic, 2 clove(s), crushed
- Thyme, fresh, 2 tbsp(s)
- Ground turkey, lean, raw, 8 oz(s)
- Shredded Parmesan cheese, 2 tbsp(s)
- Extra virgin olive oil, 2 tbsp(s)
- Almonds, unsalted, 2½ tbsp(s), sliced
Method
Preheat an oven to 425°F.
Place the tomatoes, onion, zucchini and ½ cup of water in a heavy-based casserole dish and season with pepper.
Place the garlic, thyme, turkey and parmesan into a bowl and season with pepper. Mix well to combine. Shape the mixture into 6 equal-sized meatballs. Place the meatballs on top of the tomato mixture in the casserole dish.
Drizzle oil over the meatballs and sprinkle over the almonds. Cover the dish with a lid and bake in the oven for 20 minutes. Remove the lid and bake for 10 minutes more or until the meatballs and vegetables are cooked and golden brown.
Transfer the meatballs and sauce to serving plates. Enjoy.
TIP: If the tomato sauce does not thicken enough to your liking, increase the oven temperature to 435°F and cook the casserole covered for 15 minutes, remove the lid, and then cook uncovered for a further 20 minutes.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
3.2 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1.8 |
|
Ft
|
4 |
|
S
|
0 |
Nutrition Facts
| Calories | 451 |
| Total Fat | 31 g |
| - Saturated Fat | 5.8 g |
| Cholesterol | 87.5 mg |
| Sodium | 404 mg |
| Total Carbohydrate | 19.7 g |
| - Dietary Fiber | 7.5 g |
| - Total Sugars | 10.9 g |
| -- Added Sugars | 0 g |
| Protein | 29.3 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!