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: Eat Holistic LLC
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
- Place unbleached parchment sheets on 2 baking trays.
- Pre-heat oven to 375F.
- Combine all ingredients in a large bowl and knead until well combined.
- Using a soup spoon, scoop a consistent size and form into balls of 1 ½ size each.
- Place on baking trays, they do not spread so can be placed close together.
- Brush olive oil on balls prior to baking.
- 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
1/4 cup thinly sliced Radicchio
Enjoy!
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
1/4 cup thinly sliced Radicchio
Enjoy!
