This recipe takes less than 30 minutes to prep, but you’ll have 29 grams of muscle-building protein ready to devour throughout your busy week. The pistachios add healthy fats, which you also need to power up your muscle.
Nutrition (per 3-meatball serving)
Calories: 390; protein: 29g; fat: 29g; carbs: 12g; sugar: 4g
Recipe and photo by Elizabeth Shaw, M.S., R.D.N., C.L.T., Nutrition Communications Consultant at Shaw’s Simple Swaps.
Makes 6 servings
- 20 oz lean ground turkey
- 2 tsp fresh chopped cilantro
- 1 tsp ground chili powder
- 1/2 tsp ground black pepper
- 1/4 tsp kosher salt
- 1 large egg
- 1-1/3 cups shelled, roasted, and salted pistachios, ground
- 1/4 cup olive oil
How to make it
Preheat oven to 350°F. In a large bowl, combine turkey, spices, the egg, and 2/3 cup ground pistachios. Mix thoroughly.
Portion mixture into 1-oz balls (roughly 18-24 meatballs will be formed) and lay on a baking sheet lined with parchment paper. Spray parchment paper with cooking spray.
Using the remaining 2/3 cup ground pistachios, roll each meatball in the nut flour.
In a 10" skillet over medium heat, add 2 tablespoons olive oil. Gently place half the meatballs in the skillet and cook until crisp on each side, rotating every 30 seconds. Remove from heat and place back on baking sheet. Repeat process with remaining oil and meatballs.
Place baking sheet in oven and cook meatballs for 15 minutes, or until internal temperature reaches 165°F. Let cool 5 minutes before serving.
Store in an airtight container for 5 days in the refrigerator, or up to 3 months in the freezer.