Turkey Mushroom & Herb Meatballs

It's been quite some time since I've blogged my recipes... it's the damn day job that gets in the way! Oh, and now that CrossFit has added a 7:00 p.m. class, I've opted for it instead of the 5:00 a.m. class. The downfall is that I get home late and either slam a shake or a meal I've pre-prepared, (is that even a word?) quickly shower, hop in bed and wait to do it all over again. I do miss the 5:00 a.m. class and hoping to get back to it a couple of times per week.

Here is my recipe for Turkey Mushroom & Herb Meatballs, which are great for a grab & go meal during the busy work week... or in our case, when we failed to make enough dinner the night before to have leftovers for lunch.

INGREDIENTS:

• 1 1/4 lb. of ground turkey (lean 93%)
• 6-8 mushrooms, sliced
• 1/4 c. finely diced cilantro
• 2 tbsp. diced parsley (or 1 Tbsp. dried parsley)
• 2 tbsp. diced basil (or 1 Tbsp. dried basil)
• 1/2 c. diced zucchini (optional)
• 2-3 cloves of garlic, pressed
• 4 oz. organic tomato sauce
• 1 egg
• 1-2 tsp. Trader Joes Everyday Seasoning

DIRECTIONS:

• Preheat oven to 350 degrees
• Combine all ingredients together in a bowl, mix well
• Scoop rounded spoonfuls of meat mixture into greased (olive oil spray) muffin tins
• Bake for 18-20 minutes
• Remove from oven, let cool in pan for 5 minutes, then remove from pan

** Let cool completely before storing in refrigerator **