Makes 20 meatballs

• 1lb Koch’s Dark Turkey
• 150g canned artichokes, drained
• 150g roasted red peppers, drained
• 1/2 C grated parmesan cheese
• 5-7 cloves garlic
• 1 heaping handful fresh basil
• 1 heaping handful fresh parsley
• 1 tbsp Italian seasoning
• 1/2 tbsp salt
• 1/4 tbsp pepper

1.) Preheat oven to 375 degrees.
2.) In a blender or food processor, add all ingredients except for the turkey and purée until mostly smooth.
3.) In a separate bowl, mix turkey with puréed mixture.
4.) Cover with plastic wrap and chill in fridge for 20-30 min.
5.) Once chilled, divide turkey mixture into 20 equal balls, about 40g each.
6.) Place on a baking sheet sprayed with cooking oil.
7.) Bake for 15-20 min. or until tops are browned and cooked all the way through.

Macros per meatball:

Carbs: 1, Fat: 1, Protein: 6