Meet Allie.

Allie Mason Hoffberg is the founder of The Health Mason, a
website aimed at empowering women to live healthier, more nutritious, and well-balanced lives. Allie is a certified Integrative Nutrition Health Coach, blogger, and recipe developer, who believes that eating "clean" doesn't need to be difficult or depriving. It is all about balance. Her passion for health and wellness fuels her drive to find simple solutions to eating well, and live a life based on holistic foundations.

Cheddar Jalapeño Turkey Meatballs

Cheddar Jalapeño Turkey Meatballs

First of all, let me apologize for how LONG it has been since I've posted a recipe! Between the house, wedding planning, traveling and health stuff, things have been a little busy around here! However, I am so excited to share this delicious recipe with you! I wanted to create another turkey meatball recipe, since my Pesto Turkey Meatballs are my most popular recipe to date! These may give the pesto ones a run for their money because Yale and I have been LOVING them! Super tasty, with a little spicy kick and have the sharp punch from the cheddar cheese.  Plus, like my other meatball recipe, they are crazy easy. Literally just throw all ingredients into a bowl and form into balls! Simple!! Since I have been avoiding dairy, I used Parmela Creamery sharp cheddar style vegan cheese for this recipe and it worked super well! However, I would recommend using real cheese if dairy doesn't cause any issues for you! Nonetheless, they are delicious either way! Enjoy!

Ingredients:

  • 1 pound ground turkey (organic, hormone-free, vegetarian-fed if possible)
  • 1 cup shredded cheddar cheese
  • 1 medium white onion, diced
  • 1 egg (pasture raised/free-range, vegetarian fed, organic if possible)
  • 1-2 cloves garlic, minced
  • 1 medium jalapeño, diced and seeded if you want your meatballs to be less spicy
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder 
  • 1/2 teaspoon salt 

Preparation:

  1. Dice onion and garlic. In an oiled pan, cook the onion and garlic until onion is translucent. Stirring occasionally to avoid burning. Set aside and allow to cool. 
  2. In a large bowl add the ground turkey with the rest of the ingredients. Mix thoroughly until all ingredients are well incorporated.
  3. Preheat your oven to 375F. Portion meatballs out into whatever size you prefer (mine were slightly smaller than tennis balls). Place meatballs onto a parchment-lined baking sheet. Bake for 30-40 minutes (timing will very depending on size). Flip meatballs halfway to form golden crust on each side. Makes 10-12 meatballs.
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