Tuesday, January 10, 2017

Turkey Meatballs

Turkey Meatballs
Just because you are trying to eat better for the New Year, doesn't mean you have to give up on flavor and essential winter comfort foods.  I made these turkey meatballs (my first time ever) back in October when my parents came for a weekend visit and I wanted to make a meal that everyone could enjoy.  I also made tuna "meat" balls, which were incredible, but only managed to take one photo before they got devoured, so I'll have to make them again before I can share the recipe.  My dad loves to have some meat with his meals, and my mom is a pescatarian (mostly vegetarian, but eats fish), so the two recipes, along with pasta which is my daughter's favorite were a perfect meal for the six of us.  I actually made these meatballs ahead of time and froze them, so that when they came to visit I just had to heat them up in the oven. They technically are your basic meatball recipe, with the exception of using almond flour instead of breadcrumbs, and a combination of plain ground turkey and spicy (or sweet) turkey sausage.  Just make sure to get a brand of sausage with minimal ingredients and preservatives.  The result is a perfectly seasoned, moist, and satisfying addition to any pasta meal, or as shown below, as a sandwich filling, or mixed into a soup.

Turkey Meatballs

1 C. almond flour
1/2 C. grated Parmesan cheese
1/4 C. organic 2 % milk
1 T. dried parsely
1 T. dried basil
1 T. hot sauce
1 T. ketchup
1/2 tsp. freshly ground pepper
2 large organic eggs
10 cloves of garlic, crushed
1 small onion, finely chopped
1 lb. ground turkey
1 lb. spicy (or sweet) Italian turkey sausage
Olive oil

Mix all the ingredients together and form into 1 1/2 inch balls. Bake at 400F for 30 - 40 minutes. Serve immediately or store in the freezer for future use. Makes 4 dozen turkey meatballs.

ready to cook

hot from the oven

close up view

dinner is served!

sandwich for lunch tomorrow

added to tomato soup

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