Turkey Vegetable Meatballs

These are an amazing dish with a quick prep time and lots of flavor. You’ll want to make enough for leftovers, but beware, set aside enough for lunch *before* you start eating, or you’ll keep going back for more and suddenly won’t have enough for tomorrow.

– Update: –
Or do as carlakimball pointed out in the comments, fry a few up tomorrow morning for breakfast. Yum.


  • 1 lb. ground turkey
  • Baby carrots
  • Red and green bell peppers
  • 1/2 cup mushrooms
  • Fresh parsley
  • Scallions
  • Garlic powder
  • Italian seasoning
  • Black pepper


  1. Start by prepping some red and green peppers, deseeding, and slicing them. Place them with about 6-8 baby carrots and about 1/2 cup of scallions into a food processor and blend until well chopped.
  2. With the ground turkey in a large bowl, mix in the diced veggies. Add generous portions of the seasoning to keep the meatballs from turning out bland.
  3. Then, cook in a pan with a touch of oil until internal temperature is above 165. I like to then turn up the heat on the stove and sear the outside of the meatballs to give them a crunchy texture on the outside, but that’s personal preference.
  4. Again, be careful to set tomorrow’s aside or you’ll catch yourself eating the whole batch.