• 20 ounce extra lean ground turkey, raw
• 1/4 cup egg whites
• 1/3 cup oats
• 1/4 cup chopped celery
• 2 tablespoons dehydrated onion flakes
• 1/2 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 5 ounce avocado, cubed into 10 equal pieces
Coat a large skillet with non-stick cooking spray and put on stove, but don’t turn on heat yet.
Coat a cookie sheet with non-stick cooking spray; set aside.
In a food processor, combine turkey, egg whites, oats, celery, onion flakes, poultry seasoning, salt, pepper, and 2 cubes avocado (leaving 8 cubes of avocado for later in the recipe) and blend until smooth.
With a small spoon, scoop out 8 portions and drop onto the cookie sheet. Spray the tops of the turkey with non-stick cooking spray (to prevent the spoon from sticking in the next step).
Flatten the turkey mounds with the back of a spoon and place 1 cube of avocado onto the center of each.
Wrap and pinch the sides of the turkey up around the avocado to seal in the avocado and roll with your hands to form a ball. Repeat this for the remaining 7 meatballs.
Turn the flame on the skillet to medium-high, put the meatballs into the skillet and cook for 8-10 minutes or until the bottoms are golden brown. Flip meatballs and cook for an additional 6-8 minutes or until the bottoms are golden brown and the turkey is no longer pink in the center. Enjoy!