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| 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
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| ingredients |
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.
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| ready to cook |
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| hot from the oven |
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| close up view |
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| dinner is served! |
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| sandwich for lunch tomorrow |
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| added to tomato soup |
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