cW Recipes: Baked Lean Turkey Meatballs
These turkey meatballs are easy to make and made with ingredients to reduce inflammation, which increases the risk of colon and prostate cancer.

According to the American Cancer Society, the most prominent cancers in American men are prostate, colon, and lung cancer. The nutrients in our food play a big part in protecting our bodies from these cancers. The ingredients in these recipes feature anti-inflammatory and antioxidant properties that help combat cancer formation and growth. Evidence suggests certain nutrients—particularly omega-3 fatty acids, lycopene, flavonoids, carotenoids, vitamin C, selenium, magnesium, fiber, allicin, and curcumin—all play major roles in combating cancer.

These dishes also contain omega-3 fatty acids, which help fight inflammation and have been shown to reduce risk of colon and prostate cancer, according to studies in the European Journal of Cancer Prevention and in the Journal of Nutrition. In addition, these recipes are high in soluble and insoluble fiber, which have been shown to protect against colon cancer, according to the American Institute of Cancer Research.

Yields 24 meatballs

Recipe ingredients


  • 2 pounds lean ground turkey
  • 1 small yellow onion, chopped
  • ½ cup spinach, chopped
  • 2 cloves garlic, minced
  • 10 – 15 basil leaves, finely chopped
  • ½ cup seasoned whole-wheat bread crumbs
  • 2 tablespoons ground flaxseed
  • 1 egg (preferably pasture-raised and organic)
  • 1 tablespoon tomato paste
  • 3 teaspoons dried oregano
  • 3 teaspoons salt
  • 1 teaspoon ground black pepper
  • ¼ cup water
  • olive oil to drizzle



  1. Preheat oven to 350 F. Line a baking sheet with aluminum foil, and drizzle with olive oil.
  2. In a large bowl, combine all ingredients and mix.
  3. Shape the mixture into 2-inch balls and place on oiled baking sheet.
  4. Drizzle the meatballs with olive oil and place in the oven.
  5. Bake for 20 minutes, or until you see browning.
  6. Allow to cool for at least 5 minutes before serving.


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