At the very moment I write this post I am enduring my second ever juicing experience. The first time I did it, I absolutely loved it because of how much it reduced bloat and shed some hard to lose pounds. Plus it was easy to do with the yummy fresh juices every day which really do keep me full for hours. I am enjoying it just as much the second time around. Keep in mind it's been several months imbetween the two. I would't recommend doing it more then 2-3 times a year only reserving it as a way of kickstarting weight loss and reducing bloat. Read more about juicing and my first Jus By Julie juicing experience here if you'd like to know more about it, there's a video with before and after footage and everything!
You didn't come here to hear about liquids though did you? No! Lets get back to the food. As I write this I am on day 4 of juicing, tomorrow being my last day. In order to keep things as they are after juicing I like to plan healthy eating as I slowly ease my way back into solids. This is one of the dishes that will be on my dinner menu. If you've seen my second volume of what I eat in a day video you may have seen me prepare these turkey meatballs in red wine tomato sauce as my dinner. They are pretty low in calorie which is great for those dieting and they are also super easy to prepare. If you want to reduce the calories even further, serve them with brown rice or quinoa instead of the gnocchi I did.
Here is my simple recipe:
Turkey Meatballs in Red Wine Tomato Sauce
Yields about 16 Medium Meatballs
1/2 Lb. Ground Turkey
1 Cube of Cubed Frozen Garlic
1 Teaspoon Parsley, fresh or dry
1/2 Cup Panko Breadcrumbs
1 Tsp. Olive oil to grease pan
1 15 oz. Can Ungars Tomato Sauce
1 Tablespoon White Sugar
1/4 Cup Red Wine
1. In a large bowl combine ground turkey, somewhat defrosted cube of garlic, egg, parsley and breadcrumbs.
2. Grease a cookie sheet or large pan and preheat oven to 350.
3. Roll the turkey mixture into medium meatballs. Lay out on pan 1/4 inch apart in rows.
4. Place in oven to bake for about 25 minutes.
5. Prepare tomato sauce. Place red wine in a small pot and allow it to simmer over low heat for about 3-5 minutes or until alcohol has cooked out a bit. Add the white sugar and allow it to dissolve. Lastly add the tomato sauce and mix constantly for two to three minutes until it has incorporated in.
6. Serve turkey meatballs warm with heaping spoonfuls of the red wine tomato sauce over the top along with gnocchi, rice or pasta to it's side or in a bowl altogether.
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