#everythingisbetterwithbacon

Turkey Bacon Meatballs...whaaattt?? #everythingisbetterwithbacon

So good and easy to prep. These are great to have on hand for those "I don't feel like cooking" moments so feel free to make a large batch. 

I make them without the chipotle🔥 and still so full of flavor! Sometimes I skip the mushrooms if I don't have any on hand. 

You can find this and many other delish 🍽 recipes at physicalkitchness.com

Bacon Mushroom Chipotle Turkey Meatballs
Serves: 8-10 MEATBALLS 

Ingredients:
1 pound ground turkey
4 slices bacon, diced (uncooked)
1 cup finely diced kale
¾ cup chopped white or cremini mushrooms
3 teaspoons chipotle pepper (or less, depending on your level of heat tolerance)
½ teaspoon salt
½ teaspoon garlic powder

Instructions:

Preheat oven to 375 degrees

Combine the ground turkey with the remaining ingredients. *Note, bacon does not need to be cooked beforehand

Scoop roughly 2 tablespoons of meat mixture and roll into a ball until all the meat is formed into meatballs. Place the meatballs on a baking sheet

Bake for roughly 25 minutes, then serve immediately 

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Need another idea for dinner?? 

This tried and true clean healthy version of a long time favorite dish Chicken Cacciatore is simple. Tip-make a big batch and you'll have lunch for a few days too 👍👍

You can find this and other recipes at https://whole30.com/2015/04/chicken-cacciatore https://whole30.com/2015/04/chicken-cacciatore/

Chicken Cacciatore
Serves 2
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

4 tablespoons cooking fat
1 pound chicken legs (bone-in)
½ pound chicken thighs (boneless)
½ teaspoon salt
½ teaspoon black pepper
½ onion, minced
½ red bell pepper, finely diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon capers, drained
1 14.5-ounce can diced tomatoes
1 cup chicken broth or water
1 tablespoon fresh basil leaves, rough chopped

In a large skillet with high edges, heat 2 tablespoons of the cooking fat over medium-high heat, swirling to coat the bottom of the pan. Season the chicken with the salt and pepper and place in the pan. Sear the chicken until golden brown, about 3 minutes on each side. Remove the chicken from the pan and set aside.

WITH the same pan still on medium-high heat, add the remaining 2 tablespoons of cooking fat, onions, and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent. Add the mushrooms and continue to cook, stirring for 2 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the capers and diced tomatoes.

RETURN the chicken to the pan and cover everything with the chicken broth or water. Reduce the heat to medium and bring everything to a simmer. Turn the heat down to low and continue to simmer (not boil) until the chicken reaches an internal temperature of 160°F, about 30 minutes.

GARNISH with the chopped basil and serve.