This week’s episode of Food Exposed with Jackie Keller is all about sports nutrition for the recreational and professional athlete. This week’s guest is NCAA All American Runner, Maggie Vessey, who shares her best nutrition and fitness tips and her favorite foods when training. She and Jackie also prepare Jackie’s recipe for healthy Pasta and Turkey Meatballs, straight from the NutriFit kitchen. (Recipe posted below)
Watch the full episode of Food Exposed here:
Pasta with Turkey Meatballs
Pasta with Turkey Meatballs (3 servings)
1 lb ground turkey
½ cup fat free egg subsitute
½ cup whole wheat breadcrumbs
¼ cup onions, chopped
1 tsp worcestershire sauce
1 tsp NutriFit Mediterranean Spice Blend
2 cup marinara sauce
1 cup, pasta cooked al dente
1. Heat a nonstick skillet over medium heat. Spray with nonstick skillet with extra virgin olive oil cooking spray., add the onions and cook until translucent or lightly browned.
1. In a large bowl, combine all of the ingredients (except the pasta and marinara sauce) and mix thoroughly. Shape the mixture into 1″balls.
3. Saute the meatballs until lightly browned and cooked 3/4 of the way through (about 10 minutes). Add the marinara sauce and finish cooking the meatballs in the sauce.
Cook pasta until al dente. Serve with meatballs.