Posted by Susan Bowerman, M.S., RD, CSSD, CSOWM, FAND – Senior Director, Worldwide Nutrition Education and Training 
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Meatballs make for a great dinner or snack.Eating at home has a few advantages. It can save you money, create more family time and give you better control of your calories.
Here are two easy recipes that are almost certain to become a family-favorite.
Lean Meatballs (GF/High-Protein)
Don’t settle for those frozen meatballs when you can make your own in less than 30 minutes. These easy-to-make, oven-baked meatballs are high-protein, juicy and gluten-free. Made with very lean ground pork and turkey, you’ll be able to taste the difference.
You can add some extra spice and serve with marinara sauce for a delicious appetizer, lunch or dinner. Make a big batch and enjoy them hot or cold.
Ingredients:
1 lb. extra lean ground pork (95% fat free)
1 lb. ground turkey
1 egg, beaten
4 garlic cloves, minced
1 TBSP chopped fresh parsley
1 TBSP dried oregano
1 TBSP salt
1 tsp pepper
½ tsp red pepper flakes (optional)
1 ½ cups prepared marinara sauce
Preparation
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and spray lightly with nonstick pan spray.
- Put meats, egg, garlic, parsley, oregano, salt and pepper into a large bowl. Combine with hands to mix well.
- Form mixture into about 24 meatballs (about the size of a ping-pong ball) and place on prepared baking sheet. Bake 20-22 minutes until cooked through.
- Serve with ¼ cup marinara sauce.
Makes about 24 meatballs or 6 servings (1 serving = 4 meatballs)
Southwest Vegetarian Chili
vegetarian chili… a one dish meal.This vegetarian chili recipe is easy to prepare, it will keep you full and will deliver the nutrition your body needs in one dish.
The smell of this recipe will make you go OLÉ! While there’s no meat, it’s prepared with quinoa and loaded with vegetables. The corn, chili powder, cumin, garlic and onions will add that Southwest flavor you’re looking for. So grab your slow cooker, get comfy and get ready to play your favorite movie.
Ingredients:
2 ¼ cups vegetable broth
½ cup uncooked quinoa, rinsed if not pre-rinsed
1 (15-ounce) can black beans
1 (15-ounce) can fire-roasted tomatoes
2 cups frozen corn kernels
1 green bell pepper, chopped
½ medium onion, chopped
2 cloves garlic, minced
1 TBSP chili powder
1 ½ tsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp oregano
Toppings: chopped green onion, avocado slices
Preparation
Place all ingredients in a crock pot and stir to combine. Cook on high for 2 ½ to 3 hours, or on low for 5 to 6 hours; check the last hour or so and add liquid as needed. Makes 6 servings.
