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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Turkey Veggie Hearts

Source: dLife

A mixture of vegetables and ground turkey make a high protein main dish that kids love.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	212.1

Total Carbs	17.9 g

Dietary Fiber	2.6 g

Sugars	5.2 g

Total Fat	9.3 g

Saturated Fat	2.4 g

Unsaturated Fat	0.6 g

Potassium	281.1 mg

Protein	14.4 g

Sodium	654.7 mg

Dietary Exchanges 9.3 Fat, 0.8 Vegetables, 0.2 Fruits, 1.5 Meat, 0.7 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp olive oil 1.0
1 each large onion 1.0
1 each medium garlic cloves 2.0
2 each medium carrots 1.0
1 each small zucchini 1.0
1 each medium apples 1.0
1 cup fresh mushroom slices 1.0
1 tsp salt 0.5
0 1/2 tsp black pepper 1.0
1 tsp Sauce, worcestershire, low sodium 2.0
2 tbsp unsalted tomato paste 0.3333
0.3333 cup chopped parsley 1.0
1 each Eggs, large, raw 1.0
1 each egg whites 1.0
1 cup Bread Crumbs, seasoned, grated, dry 1.0
1 lb ground turkey

Directions

Preheat oven to 350 degree F and line a baking sheet with parchment paper.
Place the carrots, zucchini, and apple in a bowl and set aside. Place the onion in a food processor and pulse until very finely chopped. Set aside. Place mushrooms in food processor and chop very finely.
In a large saute pan, add the olive over moderate heat. Add the onion and garlic and cook, stirring often, until the onion is softened, about 2 minutes. Add the carrot, zucchini, and apple along with the salt and pepper. Cook for another 5 minutes, stirring frequently. Add the mushrooms and continue sauteeing another 5 minutes, or until the liquid the mushrooms gives off has evaporated and are tender.
Turn the heat off and add the Worcestershire sauce, tomato paste, and parsley. Transfer to a large bowl and let cool.
When the mixture has cooled enough to handle, add the eggs, breadcrumbs, and turkey. Using your hands, mix together well.
Shape the mixture into hearts by using a heart shaped cookie cutter: form a patty in your hands about 1/2 inch thick and press the cutter into it. Take off excess and place on the baking sheet. Since the mixture is very moist, work quickly so they don't fall apart.
Bake in the oven for 10-15 minutes until cooked in the middle.