MAKES 12 MEATBALLS / PREP: 15 MINUTES / COOK: 20 MINUTES / TOTAL: 35 MINUTES
No need to forgo all your favorite comfort meals after weight-loss surgery. This healthier version of classic meatballs is packed with nutrition and flavor. Try it in mini individual servings to help keep portions controlled and make it easier for reheating or serving up leftovers. Serve with Roasted Rosemary Sweet Potato Wedges (here).
Nonstick cooking spray
1 egg
16 to 20 ounces ground turkey breast
½ cup old-fashioned oats
1 small onion, chopped
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon freshly ground black pepper
1 Preheat the oven to 350°F. Coat the cups of a 12-cup muffin tin with cooking spray.
2 In a small bowl, lightly whisk the egg.
3 In a large bowl, mix together the ground turkey, oats, onion, Worcestershire sauce, tomato paste, pepper, and egg.
4 Using clean hands, shape the turkey mixture into 12 equal-size meatballs and place one in each muffin cup.
5 Bake for 20 minutes, or until the meat is cooked thoroughly and a meat thermometer reads 165°F, and serve.
Per Serving (1 meatball): Calories: 81 Total fat: 1g Sodium: 254mg Total carbs: 8g Sugar: 2g Fiber: 0g Protein: 10g
Post-Op Servings
1 meatball 
2 to 3 meatballs