2 lbs. ground turkey or chicken (I mix lean and extra lean turkey)
3 egg whites
1 cup of quick oats
2 Tbs. toasted wheat germ
2 Tbs. ground flax seed
2-3 shakes of ground cumin
1/2 tsp. dried thyme
1 tsp. salt
2 tsp. black pepper
2 tsp. dry yellow mustard
1/2 tsp. smoked paprika
1/2 tsp. ground chipotle pepper
2 cloves of garlic, minced or 2 Tbs. garlic powder
3 shakes of bacon salt (we just happen to have this, optional)
1/2 onion, chopped fine
2 celery stalks, chopped fine
1) Line a large muffin tin with foil, spray with non-stick spray. Heat oven to 375 degrees.
2) Mix all ingredients in one large bowl.
3) Roll slightly larger than palm sized balls and place in muffin tin. Muffins should be the size of a racquetball.
4) Bake for 40 minutes until done. If you like the crispy texture all the way around, you can toast the bottoms in a non-stick frying pan on medium heat until browned.