Turkey Oatmeal Veggie Balls

February 24, 2015 by Melanie Faris

Turkey Oatmeal Veggie Balls

When I was doing the Jamie Eason Livefit Program, I was always in search of clean meals that had lean meats & healthy carbs. I ate a lot of turkey, chicken, fish and eggs. Many of the recipes I used were actually from Jamie’s program, and they helped me to stay on track with my diet. Now that cooking is part of my job as a personal chef, I love using my favourite clean eating recipes as a base and build on them to make new recipes & flavours.

This recipe was one that I  adapted from Jamie Eason’s Meatloaf Muffin recipe. It has always been one of my favourite’s, because it is SO easy to make, So delicious, and it FREEZES GREAT. With my due date being only 6 weeks away, it’s time to start stocking up the freezer with quick meals for when baby arrives. I changed up some of the measurements and added my own spices so that it has the texture and taste that I like best. I like to eat these with Franks red hot & a side of steamed veggies. Yum! Clean eating can be really easy & super fast. I hope you love these as much as I do. 

Turkey Oatmeal Veggie Balls
Yields 6
A quick main dish that freezes great! Steam up some veggies on the side and you're all set. This will feed a family of 4 or 5, but I usually make a double batch so I have extra to freeze. It takes almost the same amount of time to make, so why not?!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. 1 package ground turkey, or chicken (450g)
  2. 3/4 cup large flake oats
  3. 2 eggs
  4. 1 bell pepper, chopped finely
  5. 1 small onion, chopped finely
  6. 1 celery stalk, chopped finely
  7. 1 1/2 tablespoons garlic powder
  8. 1 tsp cumin
  9. 1 tsp oregano
  10. *optional spices - pinch of cayenne & red pepper flakes
  11. Salt & pepper, to taste
  12. 2 tsp olive oil
  1. Preheat the oven to 370 degrees.
  2. Line a baking sheet with foil or parchment paper (for easy clean up) and drizzle a small amount of oil on the bottom.
  3. Chop the vegetables into small pieces & mix all of the ingredients together in a large bowl.
  4. Form the mixture with your hands into 6 balls (approx. the size of a tennis ball).
  5. Place the turkey balls onto the baking sheet and drizzle them with a bit more oil.
  6. Bake in the oven for 35 minutes (or until cooked through at 165 degrees fahrenheit).
  1. Optional - turn the turkey balls half way through. This isn't necessary, but will give it a nice crust on both sides.
  2. You can add other vegetables to this recipe that you have in the fridge. Carrots, mushrooms, zucchini...etc.
  3. If you have leftovers, I like to put them in a bowl with chicken broth in the fridge. This way they are super moist when you reheat them again.
Adapted from Jamie Eason's Turkey Meatloaf Muffins
Melanie Faris' Blog http://melaniefaris.com/

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