Heart-Healthy Cheesy Meatballs
Indulge in guilt-free comfort food with these Heart-Healthy Cheesy Meatballs—a delightful spin on traditional meatballs that's big on flavor but light on saturated fat. Made with lean ground turkey, heart-friendly old-fashioned oats, and a touch of reduced-fat shredded mozzarella, this recipe delivers all the satisfying cheesiness without compromising your health goals. Enhanced with aromatic herbs like oregano, basil, and garlic, these meatballs are seared to golden perfection, baked to lock in their juiciness, and smothered in a rich, low-sodium tomato sauce for a wholesome finish. Ready in under 45 minutes, this quick and easy dish is perfect for those looking for a nutritious, high-protein meal that's great for family dinners or meal prep. Garnish with fresh parsley for a bright pop of flavor, and serve alongside whole-grain pasta or crisp veggie noodles for a complete heart-healthy feast.
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Recipe Information
Ingredients
- 500 grams lean ground turkey
- 50 grams old-fashioned oats
- 100 grams reduced-fat shredded mozzarella cheese
- 1 unit large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
- 1 tablespoon olive oil
- 400 grams low-sodium tomato sauce
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground turkey, oats, egg, garlic, oregano, basil, onion powder, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated.
Add in the shredded mozzarella cheese, reserving a small amount for topping, and mix until evenly distributed.
With damp hands, shape the mixture into small, golf ball-sized meatballs. Place each meatball onto the prepared baking sheet.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and sear for about 2-3 minutes on each side until they are golden brown. Transfer seared meatballs back to the baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes or until cooked through and the internal temperature reaches 165°F (74°C).
While the meatballs are baking, heat the low-sodium tomato sauce in the same skillet used for searing the meatballs. Stir in the chopped parsley and let it simmer over low heat.
Once the meatballs are done, add them to the skillet with the sauce and gently coat them with the sauce.
Serve the meatballs hot, topped with the reserved shredded mozzarella cheese, and garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 36.6 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 979 mg | 75% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2875 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
