GG Crispbread Turkey Meatballs
I’m on a huge fiber kick right now.
I never thought I would type those words, especially before I turned 40, but it’s very much true. So let me fill you in on a fiber-filled recipe that tastes so good you wouldn’t even notice that it’s healthier than usual. The secret to this healthy recipe is GG Scandinavian Crackers, and here’s why you need to be eating them:
These babes are so amazing because one cracker is only 20 calories with 6g of carbs and 4g of dietary fiber which if you’re a semi-health nut like me (leaving this ice cream recipe here for everyone else) is pretty ridiculous, in a good way. The fiber in these crackers keeps you fuller longer, and as I’ve been learning almost no one gets their daily recommended dose of fiber, although it’s one of the keys to maintaining a healthy gut and weight. So I’ve been adding it into my foods lately in all kinds of sneaky ways.
GG Bran Crispbread has been around for years, but they’ve been having a super comeback lately ever since blogger The Skinny Confidential talked about them a few months ago. Her recent podcast with dietician Tanya Zuckerbrot pretty much converted me to the cult of fiber. Seriously I’ve never heard someone speak so passionately about the F word before, so you have to listen to that podcast episode to get all of details.
Now, I love sugar and carbs and deep fried everything as much as the people next to me, but I’m all about balance too. And I’m currently all about these GG Crispbread Turkey Meatballs, which are the perfect way to fiber-up.
Pasta is one of my all-time favorite foods, and I’m craving it during about 99% of my waking moments. So a little while ago when I was craving spaghetti and meatballs, I decided to put a healthier spin on it with two easy substitutions: 1) replacing noodles with zucchini noodles, and 2) replacing the breadcrumbs for the meatballs with GG Bran Crispbread. And I seriously couldn’t be happier with how this turned out.
GG Crispbread Turkey Meatballs Tips
- Make sure the GG crackers are pulsed into a fine powder before adding to the rest of the mixture. It should be the consistency of fine breadcrumbs.
- If you like your meatballs on the larger side (like me) don’t worry about cooking them all the way through when browning in the pan. The meatballs will cook thoroughly when simmering in the sauce.
- 1/2-1 cup GG Crispbread crumbs
- 1 lb ground turkey
- 1 egg
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp Italian seasoning
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 clove garlic, minced
- 2 (6-ounce) cans tomato paste
- 1 (8-ounce) can tomato sauce
- 1 (14 1/2-ounce) can stewed tomatoes
- 1 tablespoon Italian Seasoning
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup water
- 1. Mix all of the meatball ingredients into a medium-sized bowl. Start with 1/2 cup of GG Crispbread crumbs and add more if needed to hold the mixture together. Break off about 12 small pieces and roll them into balls.
- 2. Heat the oil in cast-iron skillet over medium heat. Add the meatballs and brown evenly on all sides, turning occasionally for an even sear. Once meatballs are browned, set them aside on a plate.
- 1. Heat 2 TBS oil in a small pot over medium heat. Add onion and green pepper and saute until onion is tender, about 5 minutes. Add garlic and saute 30 seconds.
- 2. Add tomato paste, tomato sauce, stewed tomatoes, seasonings, and water. Bring to a simmer, and then add meatballs.
- 3. Simmer 30 minutes, until the sauce is thick and meatballs are cooked through. Serve over zucchini noodles.