6 servings (5 meatballs + 1/6 mixture)
Ingredients:
1/2 lb ground turkey breast
1/2 lb lean ground beef
1 egg
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp ground cinnamon
1 tsp table salt
1/4 tsp ground allspice
1/2 cup onion, chopped
1 tsp minced garlic
1 tsp minced ginger
1 cup fat free chicken broth
1 cup crushed tomatoes
9 tbsp unsweetened peanut powder
2 tbsp tomato paste
1 cup carrots, sliced
1 cup sweet potato, cubed
1/2 cup black beans, drained and rinsed
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp red pepper flakes
2 cups fresh spinach, chopped
Directions:
First make the meatballs:
Preheat the oven to 350F. In a large bowl, combine the ground turkey breast and lean ground beef, egg, garlic powder, onion powder, dried parsley, cinnamon, salt and allspice. Mix thoroughly.
Shape into 30, 1 tsp size meatballs and place on a sprayed, parchment or foil lined baking sheet.
Bake 15-20 minutes or until cooked through, turning meatballs at the 10 minute mark. Set aside.
Then make the sauce:
To a large sprayed soup pot, on medium high heat, add your onion. Sauté until translucent, about 5 minutes. Add your minced garlic and ginger and cook for another minute.
Add your chicken broth, powdered peanut butter, crushed tomatoes and tomato paste. Whisk until thoroughly mixed.
Add the carrots, sweet potatoes, beans and spices, then stir well, bring to a boil and simmer for 20 minutes or until the veggies are soft. Add in your meatballs and heat up for another 10 minutes. Then add your spinach, then heat until wilted.
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