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Low-Carb Taco Meatballs

Posted on by Kristi Youngdahl

Don’t fall victim to carb-phobia!

Yes, this recipe is low-carb, but don’t let that confuse you. Carbs are not the enemy! The body needs a balanced diet in order to perform at its best, and carbs are essential—especially for the energy you need to get through those butt-kicking Inspired Fitness workouts!

The Inspired Fitness clean eating program is absolutely not a low-carb fad diet, but I do encourage my clients to eat fruit, grains, and starchy veggies early in the day, when they can burn those carbs rather than storing them. In fact, one of the foundations of weight loss through clean eating is reducing or eliminating carbohydrates from your last meal or two of the day. This can be tricky if you’re used to potatoes, rice, pasta and other traditional dinner foods at the end of the day.

Tacos are a family favorite at my house, so I wanted to find a way to enjoy all the taco taste, without all the tortilla carbs. These meatballs were the result of some experimentation in the kitchen. And the whole family approved! For a balanced meal, you can enjoy these taco meatballs with a salad full of veggies, a spicy vinaigrette dressing, and maybe even my pico de gallo. On busy nights, we keep it simple with a generous helping of steamed green beans or roasted broccoli.

Low-Carb Taco Meatballs

Taco Meatballs

1 pound extra lean ground turkey
1/3 cup old fashioned oats
1/3 cup diced tomatoes
1/3 cup chopped spinach
¼ cup liquid egg whites
1 tablespoon minced garlic
½ yellow onion
2 tablespoons low sodium taco seasoning
Low-fat shredded Mexican style cheese

Coat a muffin pan with non-stick spray. Preheat oven to 400 degrees F. In a large bowl, combine all ingredients, except cheese. Divide mixture into 12 equal sections. Roll sections into balls, and place one in each muffin cup. Bake 18-20 minutes. Top meatballs with shredded cheese and return to oven. Bake until cheese is melted, about 2 minutes.

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