Pregnancy Friendly Basil-Parsley Turkey Meatball Bites with Carrot
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Learn more →Ingredients
4 servings
For the carrots
- 3 medium carrots, peeled and sliced into ½-inch rounds
- 1 tbsp olive oil
- ¼ tsp salt
For the meatballs
- 1 lb ground turkey
- ¼ cup quick oats
- 1 pasteurized egg, lightly beaten
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp salt
- 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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