Herby Turkey Meatballs
 
Prep time
Cook time
Total time
 
1 pound ground turkey yields approx. 22 meatballs of 1 ½ inch size each Gluten-Free Baked not fried
Author:
Recipe type: Dinner
Serves: approx 22 balls of 1½" size
Ingredients
  • 2 lbs organic ground turkey
  • 1 small red onion, chopped fine
  • 3 garlic cloves, minced
  • ¼ cup blanched almond flour
  • 1 large egg
  • ⅓ cup grated parmesan cheese (can omit if dairy-free)
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Chipotle spice blend (can use Cayenne pepper too)
  • ⅓ cup fresh herbs – I had rosemary and oregano from my garden, you can use parsley or cilantro as well
  • Olive oil for brushing balls prior to baking
Instructions
  1. Place unbleached parchment sheets on 2 baking trays.
  2. Pre-heat oven to 375F.
  3. Combine all ingredients in a large bowl and knead until well combined.
  4. Using a soup spoon, scoop a consistent size and form into balls of 1 ½ size each.
  5. Place on baking trays, they do not spread so can be placed close together.
  6. Brush olive oil on balls prior to baking.
  7. Bake for 15 minutes, or until they are very slightly browned.
Notes
Serve warm with your favorite Marinara Sauce, over a plate full of Zucchini noodles or Zoodles.

Serve cold as an appetizer with a yoghurt tzatziki sauce. Here in the US I use dairy-free cashew nut-based Cashewgurt from Forager Project, plain and unsweetened. Add a minced garlic clove and fresh dill (or dried) with sea salt and pepper. Add a little olive oil and water to make it thinner if you want to serve it drizzled with the sauce, rather than having the sauce as a thicker creamy dip.

I used this tzatziki sauce as a vinaigrette for this quick salad that I served with the warm meatballs over Zoodles:



Super Quick Salad:
1 cup Chopped tomato
1 cup Chopped cucumber
¼ cup thinly sliced Radicchio

Enjoy!
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/herby-turkey-meatballs/