I'm not a big meat eater. In fact, I lived as a vegetarian for about a decade. Only in last two years have I begun eating some turkey and chicken again. Truth be told, I don't really care all that much for chicken, but I can't seem to get enough turkey.

Meat is a, of course, a great source of protein -- something runners/walker especially need. Unfortunately, it's usually fattenting, too. Except for lean turkey. And, that's exactly what you can use to make these healthy turkey balls. This recipe, comes courtesy of fellow runner and coworker, Lisa who's 3-year-old daughter loves to eat them plain with ketchup.

MEATBALLS YOU CAN FEEL GOOD ABOUT
1 pound ground turkey (I use the 93% lean from Wegmans)
1/3 cup seasoned bread crumbs (I usually add just a little more)
1 egg white, lightly beaten
2 tablespoons finely chopped onion (very, very finely chopped…big pieces won’t cook right)
1/4 teaspoon garlic powder
1 tablespoons olive oil

Preheat the oven to 350 degrees. Grease a 9x13-inch baking dish with the olive oil, and place it in the oven while preheating.

In a medium bowl, mix together the ground turkey, egg, onion, garlic powder and bread crumbs using your hands. Using a small ice cream scoop (or your hands), form the meat into golf ball-sized meatballs.

Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.

Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.

You can freeze these in a zipper-top freezer bag and use them a few at a time, too. Good protein for lunches!