Low Sodium Basil-Parsley Turkey Meatball Bites with Carrot

Total time45 min

Prep time20 min

Cook time25 min

Low Sodium Basil-Parsley Turkey Meatball Bites with Carrot

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Ingredients

4 servings

For the carrots

3 medium carrots, peeled and sliced into ½-inch rounds
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the meatballs

1 lb ground turkey
¼ cup quick oats
1 pasteurized egg, lightly beaten
¼ cup fresh basil leaves, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
½ tsp dried oregano
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp olive oil

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Toss the carrot rounds with 1 tbsp olive oil and 1/4 tsp salt directly on one half of the prepared baking sheet, spreading them in a single layer.

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