Greek Turkey Meatballs with Spinach Pesto & Feta

1 lb.lean ground turkey

1/2 c. rolled oats

1 c. Italian-style breadcrumbs

1/2 c. spinach pesto (followed this recipe, but substituted walnuts)

1/4 c. grated Parmesan cheese

1/3 c. feta cheese, crumbled

1 egg

1/4 tsp. ground black pepper

1/8 tsp. salt

14.5 ounce can diced tomatoes, UNdrained

Preheat oven to 375 degrees. Lightly coat the bottom of a 9x13-inch baking dish with oil or cooking spray. Combine all but tomatoes in a large mixing bowl, using a fork to gently mix. Roll meat mixture into 2-inch balls and place in baking dish, spacing them so them do not touch. Bake for 25 minutes.

Remove from the oven and reduce temperature to 350 degrees. Pour the diced tomatoes and their juice over the meatballs. Cover the dish with foil and return to the oven for 20 more minutes. Serve with rice or noodles if desired.

6 servings

342 Calories

14g Fat

22.7g Total Carbs

2.7g Fiber

4g Sugar

30.3g Protein

approx. using caloriecount