Turkey Meatballs

  • Serving Size4 (Makes 16 meatballs)


    • 1 egg, beaten
    • 2 T tomato paste (w/o preservatives or sugar)
    • 1 small/medium onion, peeled and grated
    • 3 garlic cloves, finely minced
    • ¼ cup Fresh Parsley, finely chopped
    • 1 tsp dried oregano
    • Salt & Pepper, to taste
    • ¼ c almond flour
    • 1 T coconut flour
    • 1 lb ground turkey*
    • 1 - 2 T approved oil
    • Tomato Sauce, for serving



    Combine the beaten egg, tomato paste, grated onion, garlic, parsley, oregano, salt, pepper, almond flour, and coconut flour. Mix well and then mix in the meat. (These meatballs are much stickier than traditional)


    Preheat the oven to 400 F.


    Heat a skillet over high heat and enough of the approved oil to coat the skillet. Using a medium or large ice cream/cookie scoop*, scoop out the meatballs and drop them directly into the pan. Let them cook for about 30 seconds or until brown, then flip them over using a spoon . Cook them until brown on the other side, about 30 seconds, and then transfer to a baking sheet lined with parchment. Repeat with remaining meat – you’ll end up with about 16 meatballs using a large scoop, and about 24 using a medium.


    Transfer the meatballs to the oven and bake for about 20 minutes for the large size, or 15 minutes if you used a medium-sized scoop. The meatballs will be firm to the touch when finished.


    Serve with tomato sauce.

            *Ground chicken, beef, or pork will work well too!

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