Directions: |
Directions:1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine turkey, egg, zucchini, onion, and textured vegetable protein. Mix well.
3. Add spices, bacon bits, and half the cheddar cheese. Mix again.
4. Line a cookie sheet with parchment paper. Using a tablespoon measure, scoop out heaping spoonful's and shape into balls with your hands (mixture may be very soft) and place on lined cookie sheet.
5. Bake in oven for 30 minutes, or until done through. Sprinkle remaining cheese on top. Top with Everything Sauce or use it as a dipper. |
Personal
Notes: |
Personal
Notes: I wanted to share with you three tips on meatball making after WLS:
1.TVP (textured vegetable protein, click here for the 4-1-1): I use it instead of bread crumbs as a binder. Each 1/4 cup serving has 12 grams of protein and is 80 calories. So it really is a handy thing. My big piece of advice there is to make sure your meatball has enough moisture because TVP sucks moisture from around it. Which brings me to the next thing.
2.Zucchini: It’s not just for zoodles! I use grated zucchini in my meatloaf as well as meatballs. As I say many times in Oodles of Zoodles, zucchini is about 95% water. So as your meatballs cook, it will release water, resulting in a juicy meatball!
3.Bring the smoke: The key to making this meatball taste like a burger is to infuse a smoky flavor that sort of mimics the smoke you’d get from a grill. In my recipe I use smoked paprika (because I’m kind of obsessed with the stuff right now) but you can also use liquid smoke.
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This recipe for BACON CHEESEBURGER MEATBALLS is from