Red Pepper Bruschetta Turkey Meatballs – WLS Recipe

Steph Wagner

August 4, 2016

Red Pepper Bruschetta Turkey Meatballs – WLS Recipe

 

Red Pepper Bruschetta Meatballs - WLS Recipes

 

My local grocery store carries Jenny-O Italian Turkey Meatballs and they have quickly become a (nearly) every week grocery store purchase! I use them for my SUPER FAST 5 Minute Zucchini and Meatballs. When I didn’t have the ingredients I thought I had (mom brain) I created this little twist of a meal using jarred roasted red peppers for a bruschetta topping. The peppers are soft in texture and sweet in flavor with a tiny hint of the roasted flavor. The fresh basil…of course…really takes this meal to the next level!

A note to post-ops: while the turkey meatballs are fairly soft in comparison to some solid proteins, be sure to cut each meatball up into tiny bites before you get started. Then you can strategically get a little of the topping into each little bite of meatball. Always focus on more protein than anything but you’ll love the added flavor of the toppings!

Red Pepper Bruschetta Meatballs - WLS Recipes

Red Pepper Bruschetta Turkey Meatballs - WLS Recipe

Course: Main Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 4
Calories: 225kcal
Author: Steph Wagner
Super fast meal using the microwave to enjoy a new flavor on meatballs. Traditional bruschetta topping uses fresh tomato but this roasted red pepper is both a new flavor and faster to chop using kitchen shears.
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Ingredients

  • 12 oz pre-cooked Italian Turkey Meatballs Jenny-O preferred brand
  • 6 oz jarred roasted red peppers comes in 15 oz jar
  • 1/2 cup part skim shredded mozzarella cheese
  • 2 tbsp fresh basil chopped
  • 1/4 tsp each salt and pepper

Instructions

  • Microwave Italian turkey meatballs for 3 minutes per package instructions.
  • Meanwhile, place roasted red peppers in a bowl and use kitchen shears to quickly and easily chop the peppers.
  • To the red peppers, add cheese and salt and pepper. Microwave 45 seconds. Stir in fresh basil.
  • Spread topping over turkey meatballs.

Nutrition

Serving: 3oz | Calories: 225kcal | Carbohydrates: 8g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 1193mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 341IU | Vitamin C: 20mg | Calcium: 189mg | Iron: 2mg
Nutrition Facts
Red Pepper Bruschetta Turkey Meatballs - WLS Recipe
Amount Per Serving (3 oz)
Calories 225 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 90mg30%
Sodium 1193mg52%
Potassium 77mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 21g42%
Vitamin A 341IU7%
Vitamin C 20mg24%
Calcium 189mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

One thought on “Red Pepper Bruschetta Turkey Meatballs – WLS Recipe”

  1. Found fresh chicken bulk Italian sausage at my health food store. Made the meatballs from buffalo chicken meatballs with it but going to use them in place of the Turkey meatballs in this recipe. Sounds delicious!

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