I have to share with you the turkey meatball recipe I’ve been working on (and noshing on, like weekly).
I’m a big fan of turkey because:
- It’s a member of a group of high-protein foods (that also includes tuna and eggs) that can help regulate post-meal insulin levels.
- It’s an excellent source of selenium and Vitamins B3 and B6
- It’s high in protein
- Certified Organic turkey is my top pick, because the turkeys have been raised on organic feed, and the meat is far less likely to contain contaminants
Right now the top 3 lean proteins I’m including in my diet include buffalo, fish (almost any kind) and turkey. I’d been making buffalo burgers with a version of this recipe, and then got inspired to tweak it a little and make meatballs. Let me know how you like them by commenting below!
Yield: 16 meatballs
Servings: 4 meatballs
You will need: Grater (or food processor), garlic press (optional), medium-sized mixing bowl, knife and cutting board, measuring cups, cookie sheet, olive oil cooking spray
1 lb ground turkey (I get half breast and half thigh ground mixed)
1/2 cup almond flour
1 small yellow onion
1/2 cup baby carrots, grated
3-4 cloves garlic, peeled and pressed (or minced)
1/2 cup parsley
1/2 cup fresh basil
1/4 tsp salt
Fresh black pepper to taste
1. Preheat oven to 350.
2. Prepare vegetables: peel the onions and grate them. Grate the carrots. Finely chop parsley and basil. Peel and press (or mince) garlic.
3. Add ground turkey to a medium sized bowl, and add in the onions, carrots, parsley, basil and garlic. Season with fresh ground pepper and a little salt.
4. Beat the egg in a separate bowl and add it to the meat mixture.
5. Add the almond flour, and mix everything together.
6. Form meat mixture into 16 evenly sized meatballs with your hands.
**hot tip: be very aware when handling raw meat to use either a separate cutting board that’s just for meat, or be sure to thoroughly wash everything with soap and water.
7. Spray a cookie sheet with olive oil cooking spray and evenly distribute meat balls.
8. Bake for 35-40 minutes.
I serve my meatballs over a bed of mixed greens, and top them with Organic Tomato Basil Pasta Sauce. Delicious!