Ground turkey meatballs in savory broth and veggies for a high protein and low carb weight loss surgery meal. Can be made in the Pressure Cooker or Slow Cooker
Start with prepping meatballs. Using a cheese grater over a large mixing bowl, grate an onion until it yields 1/4 cup. Add ground turkey, parmesan cheese, Italian seasoning, minced garlic, onion powder, salt and pepper. Mix well until formed.
Using a cookie scoop or a large spoon, form into meatballs about 1.5 inches in size. Refrigerate until other ingredients are ready.
Chop remaining onion, carrots, celery and zucchini.
For pressure cooker
Start with saute mode and a spray of olive oil. Saute chopped onion for 2 minutes then tun off. Add other chopped veggies plus diced tomato and chicken broth. Add meatballs, pressing into the liquid.
Close lid and move valve to sealed position. Select manual pressure for 10 minutes. Quick release when finished.
Remove lid and add lemon juice and spinach. Stir spinach in to allow wilting. Serve.
For Slow Cooker
Add diced onion, carrot, celery, zucchini, diced tomatoes, broth and meatballs to a slow cooker. Cook on low for 6 hours.
Remove lid and add spinach. Replace lid for 5 minutes. Add lemon juice and serve.
Notes
Note:The nutrition information includes all ingredients. However, for bariatric surgery patients I recommend focusing on the meatball and some vegetables, limited broth. This means not all ingredients are consumed equally. Use your best judgement when journaling for what you truly ate.