Chicken Parm Meatballs

perfect for Valentine's Day or any day

Happy Thursday meal prep fam! And happy almost Valentine’s day! This recipe would make a perfect V day dinner if you don’t have one planned already. It also makes a fabulous weeknight dinner too, because it’s super easy and healthy.

These meatballs are moist and cheesy, but still lower in fat and high protein so you can feel like you’re indulging while still staying on track.

My favorite thing about this recipe? Minimal dishes, so you minimal cleanup- which means more time for whatever it is you want to do after dinner *winky face*

For my paid subscribers- this week’s meal plan is full of some of my favorite easy, delicious meals to keep you on track!

MEAL PLAN AT A GLANCE

Meal Plan at a glance- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!

The full meal plan and grocery list are in a beautifully organized PDF at the bottom of this newsletter!

Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!

THE RECIPE

Chicken Parm Meatballs

Macros per serving:

456 cal/ 18g fat/ 43g carbs/ 5g fiber/ 33g protein

Servings: 4 servings

Time: 30 min

Tools:

• Baking dish

• Cutting board

• Knife

• Large pot

Ingredients:

• 1 lb ground turkey

• 1 egg

• 1 tbsp almond flour

• 1 tbsp grated parmesan

• 1 garlic clove, minced

• 1 tsp dried basil

• ½ tsp salt

• ½ jar of pasta sauce

• ½ cup mozzarella cheese

• 1 head of broccoli

• 6 oz dry pasta (I used brown rice pasta)

Instructions:

1. Preheat the oven to 400 degrees F.

2. Mix together the ground turkey, egg, almond flour, parmesan, garlic, basil, and salt.

3. Add the half jar of pasta sauce to a baking pan. Form 12 to 16 meatballs using a cookie scooper or just your hands. Place the meatballs into the pan on top of the sauce.

4. Add the pan to the oven and bake for 15 minutes.

5. While the meatballs are baking, boil water for the pasta. Cut the head of broccoli into florets.

6. Add the pasta when the water is boiling, then add the broccoli on top and cover.

7. Let the broccoli cook for about 4 minutes, then use a spoon to remove the broccoli. When the pasta is finished, drain the pasta.

8. After the meatballs have been baking for 15 minutes, add the mozzarella cheese on top. Bake for 2 minutes, then broil for 1 minute.

9. Serve the meatballs with the pasta and broccoli. Use the sauce with the meatballs for the pasta.

SUBSTITUTIONS

• You can serve this with any veggies you want!

• Dairy free: sub nutritional yeast for the parmesan cheese, omit the mozzarella cheese

STORAGE

• Allow everything to come to room temp and then store in airtight containers, like these.

REHEATING

• Reheat for 1-2 minutes, stirring halfway through. Cutting the meatballs in half will help it reheat more evenly.

REDUCE FOOD WASTE

• Leftover pasta sauce? Freeze it! I like to freeze it in an ice cube tray, so I can defrost enough for a single serving for me or my kids.

GROCERY LIST

PRODUCE

• 1 garlic clove

• 1 head of broccoli

MEAT/DAIRY

• 1 lb ground turkey

• 1 egg

• 1 tbsp grated parmesan

• ½ cup mozzarella cheese

PANTRY

• 1 tbsp almond flour

• ½ jar of pasta sauce

• 6 oz dry pasta (I used brown rice pasta)

SPICES/STAPLES

• 1 tsp dried basil

• Salt and pepper

MACROS

Per serving, 4 servings total.

456 cal/ 18g fat/ 43g carbs/ 5g fiber/ 33g protein

If you want the PDF of the meal plan, all the recipes for the week and a complete grocery list, sign up as a paid subscriber!