Turkey Meatloaf Muffins (or meatballs)

I came across this recipe when I was doing the Jamie Eason-Middleton Live Fit Program (well before she was a Middleton) She was the original creator of this recipes, but I tweak the spices almost EVERY TIME I make these. I never get sick of em, because they always taste different!!

Top some spaghetti squash, or zucchini noodles with these meatballs and a hommemade tomato sauce and you have a quick, low carb meal, that's absolutely delicous!

These are SUPPOSED to be made in muffin tins, to make cute little muffins, but I find the cleanup SO MUCH easier if you line a baking sheet with tinfoil, and make them into meatballs. Once cooked, just remove the tinfoil, and cleanup is D-O-N-E!!! :)

Turkey Meatloaf Muffins

Ingredients:

2 lbs ground turkey (or chicken)

3 egg whites

1 cup quick cooking oats (I usually make without the oats for lower carb)

1/2 tsp ground cumin

1/2 tsp dried thyme

2 tsp dry yellow mustard

2 tsp black pepper

2 tsp chipotle pepper spice

1 tsp salt

2 tbsp garlic powder (2 cloves minced)

1 small onion (finely chopped)

2 celery stalks (finely chopped)

Directions:

1. Preheat oven to 375 degrees.

2. Spray muffin pan with canola or olive oil.

3. Mix all your ingredients together in one large bowl.

4. Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.

5. Bake for 40 minutes.Makes 12 muffins.I find that the clean up is a lot easier if you make them into meatballs instead, and put them on a tinfoil lined baking sheet! I also sometimes add some grated carrott and zuccini. I eat them so frequently that I change up the spices all the time so they seem new again

Makes 12

Macros/Meatball without Oatmeal: 100 Calories, 19g Protein, 3g Carbs, 1g Fat, 0 Sugar, 0 Fiber