November 14th, 2024
Recipes
Simple Turkey Meatballs
Valentina P
- Difficulty
•
- Time 30"
These ultra juicy turkey meatballs are a breeze to make and a welcome addition to any meal. The breadcrumbs and chopped shallot adds moisture, while an ample amount of garlic adds savory flavor. These bite-sized meatballs are first pan-cooked until golden brown and then finished off in the oven until they're perfectly cooked.
How To MakeDiet Type: Classic
Shopping List
- 1 pound(s) 93% lean ground turkey
- 1/2 cup breadcrumbs, oat flour, and/or almond flour (Note 1)
- 1/4 cup shallot or onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 5 cloves roasted or raw garlic, chopped (Note 2)
- 1 teaspoon red wine vinegar
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- pepper, to taste
- cooking oil, for frying
Instructions
- Step 1: Preheat oven to 350°F.
- Step 2: Mix together all ingredients, except the cooking oil, until just combined. Avoid over-mixing. Shape the meat into 20 to 24 small meatballs. Wet your hands lightly with water while shaping to help reduce sticking. The meatballs will feel quite wet.
- Step 3: Heat an oven-proof non-stick pan over medium-high heat with a light layer of cooking oil or spray. Once sizzling hot, add the meatballs one by one. Cook in batches as needed to avoid over-crowding the pan. Cook the meatballs until they are golden brown on all sides, about 6 to 7 minutes depending on their size. Place the cooked meatballs on a paper towel lined plate.
- Step 4: Once all of the meatballs are browned, place them back in the hot pan. Put the pan in the preheated oven for 7 minutes. Note: If you do not have an oven-proof pan, transfer the meatballs to a lined baking sheet.
- Serve: Time to eat! These meatballs are delicious over Spaghetti Squash with Broccolini.
Recipe Notes
Note 1: You can mix and match ingredients as well. These are great with a 50:50 blend of ground oat flour and almond flour. Note 2: Roasted garlic adds a great mellow flavor to these meatballs. To roast the garlic, take use a sharp knife to slice off the top of a whole head of garlic to expose some of the cloves inside. Place the garlic head on a piece of foil, drizzle it with a little olive oil, and wrap it in the foil. Place the foil packet in a 400°F oven for 30 minutes, until the cloves are lightly browned and fork tender. The roasted garlic can be used in all sorts of dishes throughout the week.
Nutrition
These ultra juicy turkey meatballs are a breeze to make and a welcome addition to any meal. The low-carb crumbs and chopped shallot adds moisture, while an ample amount of garlic adds savory flavor. These bite-sized meatballs are first pan-cooked until golden brown and then finished off in the oven until they're perfectly cooked.
How To MakeDiet Type: Low-carb
Shopping List
- 1 pound(s) 93% lean ground turkey
- 1/2 cup pork panko crumbs and/or almond flour (Note 1)
- 1/4 cup shallot or onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 5 cloves roasted or raw garlic, chopped (Note 2)
- 1 teaspoon red wine vinegar
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- pepper, to taste
- cooking oil, for frying
Instructions
- Step 1: Preheat oven to 350°F.
- Step 2: Mix together all ingredients, except the cooking oil, until just combined. Avoid over-mixing. Shape the meat into 20 to 24 small meatballs. Wet your hands lightly with water while shaping to help reduce sticking. The meatballs will feel quite wet.
- Step 3: Heat an oven-proof non-stick pan over medium-high heat with a light layer of cooking oil or spray. Once sizzling hot, add the meatballs one by one. Cook in batches as needed to avoid over-crowding the pan. Cook the meatballs until they are golden brown on all sides, about 6 to 7 minutes depending on their size. Place the cooked meatballs on a paper towel lined plate.
- Step 4: Once all of the meatballs are browned, place them back in the hot pan. Put the pan in the preheated oven for 7 minutes. Note: If you do not have an oven-proof pan, transfer the meatballs to a lined baking sheet.
- Serve: Time to eat! These meatballs are delicious over Spaghetti Squash with Broccolini.
Recipe Notes
Note 1: Prepare your own pork panko crumbs by grinding or crushing pork rinds until they reach the consistency of panko breadcrumbs. You can mix and match ingredients as well, using a 50:50 combination of the pork panko and almond flour. Note 2: Roasted garlic adds a great mellow flavor to these meatballs. To roast the garlic, take use a sharp knife to slice off the top of a whole head of garlic to expose some of the cloves inside. Place the garlic head on a piece of foil, drizzle it with a little olive oil, and wrap it in the foil. Place the foil packet in a 400°F oven for 30 minutes, until the cloves are lightly browned and fork tender. The roasted garlic can be used in all sorts of dishes throughout the week.
Nutrition
These ultra juicy turkey meatballs are a breeze to make and a welcome addition to any meal. The almond flour and chopped shallot adds moisture, while an ample amount of garlic adds savory flavor. These bite-sized meatballs are first pan-cooked until golden brown and then finished off in the oven until they're perfectly cooked.
How To MakeDiet Type: Paleo
Shopping List
- 1 pound(s) 93% lean ground turkey
- 1/2 cup pork panko crumbs and/or almond flour (Note 1)
- 1/4 cup shallot or onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 5 cloves roasted or raw garlic, chopped (Note 2)
- 1 teaspoon red wine vinegar
- 1/2 teaspoon paleo steak sauce or tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- pepper, to taste
- cooking oil, for frying
Instructions
- Step 1: Preheat oven to 350°F.
- Step 2: Mix together all ingredients, except the cooking oil, until just combined. Avoid over-mixing. Shape the meat into 20 to 24 small meatballs. Wet your hands lightly with water while shaping to help reduce sticking. The meatballs will feel quite wet.
- Step 3: Heat an oven-proof non-stick pan over medium-high heat with a light layer of cooking oil or spray. Once sizzling hot, add the meatballs one by one. Cook in batches as needed to avoid over-crowding the pan. Cook the meatballs until they are golden brown on all sides, about 6 to 7 minutes depending on their size. Place the cooked meatballs on a paper towel lined plate.
- Step 4: Once all of the meatballs are browned, place them back in the hot pan. Put the pan in the preheated oven for 7 minutes. Note: If you do not have an oven-proof pan, transfer the meatballs to a lined baking sheet.
- Serve: Time to eat! These meatballs are delicious over Spaghetti Squash with Broccolini.
Recipe Notes
Note 1: Prepare your own pork panko crumbs by grinding or crushing pork rinds until they reach the consistency of panko breadcrumbs. You can mix and match ingredients as well, using a 50:50 combination of the pork panko and almond flour. Note 2: Roasted garlic adds a great mellow flavor to these meatballs. To roast the garlic, take use a sharp knife to slice off the top of a whole head of garlic to expose some of the cloves inside. Place the garlic head on a piece of foil, drizzle it with a little olive oil, and wrap it in the foil. Place the foil packet in a 400°F oven for 30 minutes, until the cloves are lightly browned and fork tender. The roasted garlic can be used in all sorts of dishes throughout the week.
Nutrition
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What you should eat next
Simple Turkey Meatballs
PT30M 1 pound(s) 93% lean ground turkey 1/2 cup breadcrumbs, oat flour, and/or almond flour (Note 1) 1/4 cup shallot or onion, finely chopped 1/4 cup fresh parsley, chopped 1 large egg 5 cloves roasted or raw garlic, chopped (Note 2) 1 teaspoon red wine vinegar 1/2 teaspoon worcestershire sauce 1/2 teaspoon dried oregano 1/2 teaspoon salt pepper, to taste cooking oil, for frying Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
