Turkey Trot Meatballs
For reliving sore muscles
Total Time: 1 hour
Yield: 4 servings
Ingredients
1 Tablespoon olive oil
½ cup finely grated Parmesan
⅓ cup almond flour or oat flour
¼ finely chopped parsley
½ teaspoon garlic powder
½ teaspoon fine sea salt
¼ ground black pepper
1 pound ground turkey
1 egg
Ingredients
Preheat the oven to 400°F. Line a baking sheet with parchment paper and drizzle the oil across the paper (use your fingers to spread evenly).
In a large bowl, combine the Parmesan, flour, parsley, garlic powder, salt, and pepper. Add the turkey and egg and use your hands to combine. Set aside for 15 minutes to absorb moisture.
Use a spoon to scoop and your hands to form the meat into golf-ball sizes, about 16 total meatballs. Place the meatballs evenly spaced on the prepared baking sheet.
Bake in the center of the oven for 15 minutes. Remove from the oven, flip each meatball, and return to the oven for 8 minutes (then maybe 4 minutes and check), or until the meatballs are crispy and lightly browned. Cut open a meatball to check for doneness (no pink).
**Optional: Simmer in our Basic Pizza Sauce (page 182) for 30 minutes, until the sauce thickens or hear your favorite marinara sauce, add the meatballs, serve on top of pasta. To spice them up: add ½ teaspoon fennel seeds and ¼ teaspoon red pepper flakes. Swap out the turkey meat for grass-fed beef or bison for an extra iron boost.
Gluten-free: Use almond flour and serve on gluten-free pasta.
Dairy-free: Skip the parmesan.
