Healthy Turkey Veggie Meatballs (GLP-1 Friendly + Freezer-Ready!)
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đź’Ş Why These Turkey Meatballs Are Perfect for GLP-1 Patients:
- High protein to preserve lean muscle mass while on appetite-suppressing meds
- Low in fat and carbs, so they sit well on a smaller stomach
- Made with gut-friendly ingredients like mushrooms and celery
- Freezer-friendly = less stress, fewer decisions, more success
- Light enough for a small meal, or double up for post-workout fuel
🍽️ My Favorite Way to Eat These:
Serve these with a big scoop of mashed cauliflower—it honestly tastes like meatloaf and mashed potatoes, only lighter and totally guilt-free.
Want to level it up? Add a drizzle of Primal Kitchen sauce—their sugar-free BBQ, Hot Buffalo, or Classic Ranchsauces are my go-to choices. They’re clean, flavorful, and GLP-1 friendly without added sugars or inflammatory oils.
👩‍👦 Family-Tested, Mom-Approved:
This recipe saves time, energy, brain space, and money. My entire family loves them—no complaints, no leftovers. Whether I serve them with zoodles, mashed veggies, or tucked into a wrap, they’re a hit every single time.
Recipe Details
Healthy Turkey Veggie Meatballs (GLP-1 Friendly + Freezer-Ready!)
Prep Time
10 min
cook time
20
course
cuisine
Equipment
- 1 large mixing bowl
- 1 rimmed baking sheet
- aluminum foil
- vacuum bag (optional)
Ingredients
- 2 lbs ground turkey (93% lean for best texture)
- 1 cup finely chopped mushrooms (adds flavor and moisture)
- 1 small yellow onion, finely chopped (or to taste)
- 1 cup finely chopped celery
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Italian seasoning
- Salt and pepper, to taste
- Optional: ½ cup chia seeds (adds fiber + protein boost)
- Optional: A drizzle of sriracha to spice things up
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Directions
- Preheat your oven to 400°F (204°C).
- In a large mixing bowl, combine all ingredients: turkey, mushrooms, onion, celery, eggs, Worcestershire sauce, Italian seasoning, salt, pepper, and optional chia seeds or sriracha.
- Line a rimmed baking sheet with aluminum foil for easy cleanup.
- Roll mixture into 1-inch meatballs and place them close together on the baking sheet.
- Bake for 15–18 minutes, or until cooked through and lightly browned (internal temp of 165°F).
- Cool slightly before serving—or cool completely and freeze for later.
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Notes
Freezer + Meal Prep Tips:
- Vacuum seal individual servings of 3–5 meatballs and freeze—this is one of my favorite ways to always have clean protein on hand.
- Label your bags with the date and portion size.
- To reheat: microwave from frozen or thaw overnight and warm in the oven or air fryer.
Nutrition
Fats
carbs
Protein
Fiber
cuisine