Cheesy Potato & Meatball Soup

3 lbs ground turkey
2 eggs
1/2 c cup Bread Crumbs (Italian Style)
2 c celery
1 c onion
3/4 c chopped baby carrots
3 potatoes, diced
Velveeta 2% milk cheese, 1/3 of container, diced
10-12 c. no salt added chicken or veggie broth (I make my own)
2 tbsp olive oil

Blend eggs and crumbs with turkey and form into meatballs. Brown in olive oil. Brown celery, carrots and onions; add potatoes and brown a bit longer.

place meatballs into pan and add just enough broth to cover dice up cheese and melt into soup.

I used sea salt, and cracked pepper and a garlic pepper cracked combo to season.

Veggie Meatballs

Veggie Meatballs

1 lb lean ground turkey
1 lb lean ground beef
1 large onion
1 large zucchini
6 cloves chopped garlic, grated
2 egg, beaten
1 TBSP Worcestershire sauce
1 TBSP Italian seasoning
1 TBSP grated Parmesan
1/4 tsp salt
1 tsp black pepper
1 tsp MDP's seasoning
1 c bread crumbs

Heat oven to 400 degrees.

Cut onion and zucchini into large chunks and place in a food processor. Run on high until very finely chopped.
Mix veggies and remaining ingredients together until combined (I take my ring off and mush it up good with my hands or give it a good few rounds in the kitchenaid).

Form meatballs of desired size. I use an ice cream scoop for dinner size meatballs, and a melon baller to make appetizer/soup size.

Use a broiler pan (I just put a baking rack over a baking sheet or roasting pan) and spray the top rack with cooking spray. Place formed meatballs on sheet making sure they are at least 1/2".

Roast meatballs until they are well browned. Time will vary on oven and meatball size, but I find anywhere from 20-45 minutes.

Place in a crockpot with your favorite marinara sauce. To bump up the nutrition stats with a jar of sauce, throw a couple shredded carrots in. Cook 4-6 hours on low to set the sauce absorb.

You can also finish cooking them in a pot of hot sauce. Add meatballs to warmed sauce and cook 30-45 minutes on medium-low heat.

This makes 100 3/4" mini meatballs, or 25 regular 1 1/2" meatballs.

Stats each ball: (made with 85/15 turkey and pork, and homemade breadcrumbs)
Mini:
27 calories
1 carb
2 fat
2 protein
0 fiber
25 sodium

Regular:
108 calories
4 carbs
8 fat
8 protein
0 fiber
100 sodium

Inside Out Brussel Sprouts

Inside Out Brussel Sprouts

I do not like BRUSSELL SPROUTS normally but these are great.  These taste
 like stuffed cabbage.

 I took these at Christmas to our church pot luck and
 got raves about them tasting like stuffed cabbage!
 
2 pounds lean ground beef ( I use 93 % lean)
 
1  1/2 cups uncooked instant rice( I use instant Brown rice)
 
1 medium onion chopped
 
2 eggs
 
1/4 tsp garlic powder
 
1/2 tsp  pepper
 
1 package(10 oz) frozen brussel sprouts
 
2 cans ( 15 oz each) tomato sauce
( I have used Tomato juice or diluted tomato soup also)
 
1 cup water
 
 
 
IN a bowl combine the first 6 ingredients and mix well.
Shape a scant 1/4 cupful around each frozen brussel
 sprout to form a meatball.
 
Place in a ungreased 15 x 10 x 1 inch dish
combine tomato sauce and water
( if I use Tomato juice or the diluted tomato soup
 i do not use the extra water)
Pour over meat balls
 
cover and bake 350 degrees for 1 hour and 15 minutes
 or until no pink remains
 
Yield 10 servings
 
Serving Size  1/10th of recipe
 
Calories 226
total fat 7g
Carbohydrates 22 g
protein 21 g