Directions

1. In a large nonstick pan, heat up a tablespoon of olive oil on high heat. Add the onion and bell peppers and cook for 3 minutes. Add the broccoli, brussel sprouts, and mushrooms with a tablespoon of oil and cook for 2 more minutes, then add zucchini. Cook for 2 minutes. Lower heat to medium high and add garlic and spinach/arugula. Cook until the vegetables have shrunken and softened, then add ½ teaspoon salt, ¼ teaspoon pepper and ½ tablespoon garlic herb seasoning. Let it cool slightly.

2. In a large bowl, mix together the ground turkey, cooked vegetables, all the remaining seasonings, coconut aminos, breadcrumbs, and nutritional yeast. Make sure it is fully combined, but don't overmix. Scoop 2 tablespoons and roll into a ball. Place the balls on a tray.

3. In a large nonstick pan, heat a tablespoon of oil on high heat. Place the meatballs on the pan and cook for a minute on each side, totaling about 4-6 minutes. You know they are done when the internal temperature is 165 degrees Fahrenheit.

4. Freeze to have on hand for easy lunches and future dinners.