I love meatballs and spaghetti, but the truth is my body hates it, so here’s the next best thing.
Because (as we all know), I’m really into clean and simple eating, Ive created yet another low maintenance 2-item dinner that always leaves me feeling satisfied, meet turkey meatballs and Brussels sprouts rice (properly seasoned with salt and pepper!).
This dinner came about because I was pressed for time, needed something easy, and wanted to keep it clean and organic. Brussels sprouts are part of the cruciferous family and therefore are really good at helping to promote a clean and healthy liver, and natural detoxification system for the body. Turkey is a great alternative to red meat and even to other types of poultry, it’s lean and loaded with protein.
So, I made this easy power meal that I always have leftovers from and therefore can eat again for lunch the following day, lucky me!
Happy cooking, friends!
Turkey Meatballs and Brussels Sprouts Rice
Prep time: 15 minutes
Total time: 35 minutes
Makes: 3-4 portions (about 8-10 meatballs)
Ingredients:
Meatballs:
- 2 lbs organic ground turkey
- Salt and pepper to taste
- Your favorite seasoning blend: I used dill, oregano, and parsley
- Coconut oil to coat the pan with
Brussels sprouts rice:
- 2 packages shredded brussels sprouts (or 2-3 cups brussels sprouts sliced extra thin)
- Salt and pepper to taste
- Coconut oil to coat the pan with
Directions:
- In a large bowl mix together (with your hands, preferably) the ground turkey and seasoning.
- Form the mixed raw turkey into balls (about 2-inches in diameter).
- Heat a medium skillet over medium heat and coat with coconut oil, then add the turkey meatballs- turning every few minutes until totally cooked (about 15 minutes).
- Meanwhile, heat another skillet over medium heat and add the coconut oil- and sauté the Brussels sprouts until golden brown about 10-12 minutes.
- Once both are cooked, remove from heat, and serve in your favorite dish.
- Season with some extra salt and pepper and enjoy!
