Before a few years ago, I only knew “chia” as the terra cotta figurine you had as a child that sprouted green “fur” after you spread little black seeds in the grooves. Now a days, Chia seeds have become very popular due to the influx of people wanting to eat healthy. Chia seeds are 40% fiber, making them one of the best sources of fiber in the world. Also – 20% protein, high in vitamins and minerals (such as calcium, potassium and magnesium), there is no doubt the health benefits are pretty incredible.
When I found myself wanting to do something different with the two lean ground turkey packages I purchased, other than tacos, I decided to make meatballs and substitute the breadcrumbs with chia seeds. I tried cooking the first batch on the stove and found it a bit difficult, however, baking them is definitely the way to go. When baked, they come out perfectly even and maintain their shape.
Ingredients:
2-2.5 lbs of lean ground turkey
3 egg whites
1/4 cup parsley chopped fine
1 TBSP oregano chopped fine
1/2 Onion chopped fine
2 TBSP garlic minced
4 TBSP Chia Seeds
Directions
1. Preheat your oven to 350. In a mixing bowl add the ground turkey, three egg whites, spices and chia seeds. Mix very well with your hands or a utensil, stir everything together until well blended
2. Cover the meat and place in fridge for 20 minutes so the chia seeds can work their gelling magic.
3. On a baking sheet, place tin foil and spray with O calorie cooking oil. Use a tablespoon to scoop out small servings of the meat. If you prefer your meatballs bigger, a 1/4 cup measurer is a good for larger portions. Place the meatballs on the baking pan with at least a .5-1 inch space between them.
4. Bake in the oven for 20 minutes or until your meat thermometer measures their temperature to at least 165 degrees.
jawpy cooks 