Nix the poultry-and-potato coma this year—we went to some of our favorite food bloggers to get Thanksgiving recipes that come with built-in portion control. You’re definitely going to want to add these dishes—think: stuffing muffins and personal pumpkin pies!—to this year’s menu.
One of these meatballs, developed just for WomensHealthMag.com by Erin Phraner, the creative genius behind Hey, Eep!, makes for a perfect main course on Turkey Day.
1 Tbsp butter
1 onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
2 Tbsp fresh parsley, chopped
1 Tbsp fresh sage, chopped
1 Tsbp fresh thyme, chopped
1 lb 93% lean ground turkey
1/2 cup apple cider
2 large eggs, lightly beaten
1/4 cup shredded Parmesan cheese
1 cup whole-wheat breadcrumbs
1/4 tsp salt
1/4 tsp pepper
1. Preheat oven to 450˚F. Line a baking sheet with parchment paper.
2. Heat 1/2 Tbsp butter in skillet over medium heat. Add onion and celery, and cook, stirring occasionally until soft, about 6 minutes. Add the garlic, and cook 1 more minute; transfer vegetable mixture to a large bowl, and let cool slightly. Melt remaining 1/2 Tbsp butter; set aside.
3. Add parsley, sage, thyme, turkey, cider, egg, Parmesan, salt, and pepper to the bowl. Gently mix with hands until combined. Divide mixture into six; roll and shape each into one large meatball.
4. Arrange on prepare baking sheet; flatten slightly. Brush with remaining butter, and roast for 13 to 15 minutes, or until browned and a thermometer registers 160˚F degrees.
Makes 6 meatballs.
Per meatball: 310 cal, 15 g fat (5 g sat), 16 g carbs, 5 g sugar, 430 mg sodium, 2 g fiber, 28 g protein
