Ingredients

• 1.5 lb ground turkey
• ¾ cup quick‑cooking rolled oats
• ¼ cup ground flaxseed (white)
• 2 large eggs, lightly beaten
• ½ cup shredded low‑fat mozzarella (or dairy‑free cheese)
• 2 Tbsp tomato‑paste (no onion/garlic)
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp freshly ground black pepper
• 1 cup low‑sodium chicken broth
• 1 Tbsp olive oil (for greasing)
• 1 cup baby‑cut carrots (steamed, for side)
• ¼ cup raw almonds, roughly chopped (for topping)

Instructions

1. Pre‑heat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish with olive oil.
2. In a large bowl combine turkey, oats, flaxseed, eggs, mozzarella, tomato‑paste, oregano, smoked paprika, and pepper. Mix just until incorporated.
3. Scoop ~ 2 Tbsp of mixture and roll into meatballs (≈ 24‑28 total). Arrange them in the prepared dish.
4. Pour chicken broth around the meatballs, covering the bottom of the pan.
5. Cover tightly with foil and bake 20 min. Remove foil and continue baking 10‑12 min, or until meatballs are golden and internal temperature hits 165 °F (74 °C).
6. While meatballs finish, steam carrots until tender.
7. Portion 4‑5 meatballs per container, add a serving of carrots, and sprinkle chopped almonds on top.

Macros

Whole Dish

Per Serving

510 calories, 43 g protein, 21 g fat, 35 g carbs, 14 g fiber, 5 g sugar