Sweet and Spicy Turkey Meatballs

Spicy meatballs served with sautéed spinach, broccoli, sesame carrots, and a fried egg

My family LOVES meatballs. I love that they’re an easy addiction to meal prep Sunday, and we all love how yummy and satisfying they are.  

I found myself in a meatball rut in the winter, and my friend Jasmine shared a recipe for Asian meatballs that sounded like a great way to mix things up. 

On the go- served with sweet potatoes, brown rice, broccoli, and carrots

One of my goals with this site is always to share healthier versions of comfort food. I love to sneak in extra veggies, and stick to ingredients that don’t weigh you down.  

I used that original recipe as a spring board to experiment with new flavor profiles, and after a few attempts I found this combo, and knew it was the winner.  

SPICY MEATBALLS

• 2lbs ground turkey

• 1/2 sweet onion, diced

• 3/4C oat flour

• 1/2C grated zucchini

• 2 eggs

• 2 cloves garlic, diced

• 2tsp chili powder

• 1tsp ground ginger

• 1tsp smoked paprika

• Pinch Himalayan pink sea salt

• Pinch black pepper

1. Add all ingredients to a bowl, and mix thoroughly by hand.

2. Form into 1-1/2in balls, and bake at 350 for 20 minutes on a foil lined baking sheet (makes 24 meatballs)

SRIRACHA HONEY GLAZE

• 3 Tbsp Sriracha

• 3 Tbsp Tamari

• 3 Tbsp Rice Wine Vinegar

• 3 Tbsp Honey

• 1 tsp Ginger Paste (available @ Trader Joe’s) or 1tsp minced ginger

• 1 minced clove of garlic or 1/2tsp garlic powder

• 1 tsp fish sauce

• 1 tsp chili powder

• 1/2tsp cinnamon

1. Add all ingredients to a small sauce pan, and simmer for 5-7 minutes.

These meatballs reheat beautifully.

Once the meatballs are cooked, transfer to a storage container (like this lovely glass Pyrex) and drizzle the glaze on top. Give the dish a little wiggle to coat them completely!

Serve with AN-Y-THING. veggies, zoodles, brown rice, bibimbap or my favorite, add them to the @toneitupnutrition Butternut Squash Lentil Soup

ENJOY!!!! 😋

Peanut Butter Strawberry Mini Muffins

This recipe is dedicated to Melody, who lovingly demanded that I post it. Love you girl!! ;)

As soon as I got my hands on the new Tone It Up Peanut Butter protein, I was immediately transported to all of my favorite PB combos. But the first that came to mind was a good old fashioned PB&J.

These mini muffins are a PB&J without the J spilling out of the bread and onto your shirt... wait... is it just me that has that problem?? Silver lining is that the bad boys are packed with protein, are free of refined sugar, and are gluten free!

Hope you enjoy! 

Peanut Butter Strawberry Mini Protein Muffins

makes 24 mini muffins or 12 mini loaves ( i use this mini loaf pan and this Mini Muffin Pan)

ingredients

• 3/4c gluten free oat flour
• 3/4c Tone It Up Peanut Butter Protein
• 1tsp GF baking powder (or regular baking powder- totally up to you)
• 1tsp baking soda
• 1/4tsp salt
• 1 banana, mashed
• 1/2c unsweetened almond milk
• 1 egg
• 1/4c maple syrup
• 1/2 cup diced fresh strawberries

directions

1. Preheat oven to 350 degrees
2. Spray your mini muffin tin with coconut oil spray, and set aside
3. In a mixing bowl, add all dry ingredients, and whisk to combine
4. Add in the milk, banana, egg, and maple syrup. Mix until well combined
5. Gently fold strawberries into the batter
6. Using a teaspoon, spoon batter into muffin tin (each muffin will hold 1 to 1 1/2 tsp of batter)
7. Bake for 18-22 minutes (depending on your oven) Muffins are ready when an inserted toothpick comes out clean.
8. Let cool for 10 minutes in the pan, and then transfer to a wire rack to cool completely

From there, simply enjoy with family, friends, coworkers, whoever! 

Hope you love these as much as we do!

xo, Terra