WIAW- Turkey Blue Cheese Meatballs

Today I have a treat for you.  Blue balls.
Really? 
That's mature.
Blue Cheese Meatballs!!!
They're amazing. A fan favorite dinner in this house.
I hinted at them in this week's In & Out post and they are proudly making their debut on What I Ate Wednesday! The virtual blog party where it's okay to blog with your mouth full!

We are also all about veggies this month...but....I'm devoting next week to the veg and today to the meatballs.  At least they're covered in tomato sauce!
For the meatballs I use Jenny-O Extra Lean ground turkey.  I season them like a typical Italian meatball with breadcrumbs and Italian spices.Before baking I use the end of a wooden spoon to poke a hole in the top of each meatball.  Just about halfway through.  I then carefully drop blue cheese crumbles into the hole.  

I bake them as usual and top with marinara sauce.  You can make your own or use a low sugar version.You would think the blue cheese/tomato combo is weird, but it's so good!  I pinky swear!

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We served ours with a side of super easy spaghetti squash and roasted broccoli.  I went a little heavy on the EVOO with the broccoli.  Whoops!
Other meals for the day included a relaxing oatmeal breakfast.  Oats, PB2, chocolate Prolein, strawberries, and slivered almonds for crunch.  

I also enjoyed coffee in my Tinker Bell Half Marathon mug.

For lunch I had a blogger meet-up with Mara who I met at the Central Florida Blogger Conference last summer.  We met at the Drunken Monkey, a super cute coffee shop outside of Downtown Orlando. I had never been there before and I was excited by their selection of soups, sandwiches, and gluten-free baked goods.I had an almond milk chia tea latte and a Vegan Spanish Bean soup. Mmmm!

I love blogger meet ups!
Now here's the blue cheese meatball recipe. Give them a try and I promise they will be a favorite of your family too!
Turkey Blue Cheese Meatballs:

INGREDIENTS

3/4 cup Whole Wheat Panko breadcrumbs or lightly crushed Wasa Light Rye Crispbread
1/3 cup FF milk
1 lb. extra-lean ground turkey
3 large egg whites
1/4 cup chopped fresh parsley leaves
1 T plus 1 tsp. grated RF Parmesan cheese
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. salt

1/4 cup of blue cheese for filling

Homemade marinara or sugar free sauce for topping

DIRECTIONS

Preheat the oven to 400F. Lightly mist a medium baking sheet with olive oil spray. Set aside.

In a mixing bowl, combine the bread crumbs or crushed crispbread and the milk. Let stand for 2 to 3 minutes, or until the milk softens the crumbs. Add the turkey, egg whites, parsley, cheese, garlic powder, onion powder & salt. With clean hands or a fork, mix well. Divide the mixture into 16 equal pieces. Roll each piece between your palms to shape into a ball. Place the meatballs, not touching, on the prepared baking sheet.

Using the bottom of a wooden spoon, lightly poke a hole in the top of each meatball.  Fill the hole with blue cheese crumbles.

Bake for 12-15 minutes, or until no longer pink inside.

Today I have 2 questions for you:

1. What's your favorite semi-strange food combination?

2. What vegetables would you like to see in next week's WIAW?

Love and blue balls, Carissa & Kyle