turkey chia meatballs

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Even if your only connection to “chia” is that chia pet you had as a kid, trust me; you’ll want to add this ingredient to your diet. Chia seeds are practically all fiber and the rest is a healthy mix of Omega-3 fatty acids and other good things.

  • Prep time:  50 minutes
  • Serves: 2 as an entrée, 4 as a starter.
  • Calories: 355. Sodium: 1,139 mg. Dietary fiber: 8.4 g. Total fat: 12.5 g. Total carbs: 20.1 g. Protein: 40.3 g.



1 large zucchini
1 lb. lean ground beef or turkey
4 Tbsp. tomato paste
2 Tbsp. chia seeds
3 cloves garlic, minced
2 tsp. oregano
2 tsp. basil
2 tsp olive oil (for sautéing)
1 tsp black pepper
1 medium yellow onion, diced
1 clove garlic (crushed)1 sprig of fresh rosemary (chopped)
¼ cup lemon juice
½  cup chicken stock
1 12-oz. can diced tomatoes
1 12-oz, can tomato sauce
½ tsp salt
½ tsp. black pepper



  1. Make “pasta” strands out of the zucchini.
  2. Prepare Chia Meatballs:
  3. Mix all the ingredients except the oil. Let sit for 10 minutes.
  4. Put the oil in a large skillet. Shape the meat mixture into small balls (about eight) and brown in the oil, turning each meatball at least 3 times so they brown evenly. Remove the meatballs from heat when they’re still slightly rare and set aside.
  5. Remove all but 2 Tbsp. fat from the skillet.
  6. Prepare the marinara:
  7. Sauté the onion in the skillet until it’s translucent. .
  8. Add rosemary and garlic and cook for another 2-4 minutes.
  9. Add the lemon juice and chicken stock, then the diced tomatoes, tomato sauce, salt and pepper and mix well.
  10. Simmer over medium heat until sauce begins to thicken (about 20 minutes).
  11. Reduce heat to low and add meatballs to the pan. Cook 10 minutes, or until meatballs are cooked thoroughly.
  12. Divide pasta and sauce between two plates and top with meatballs and sauce.

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