My friend Perry (haaayyy girl) found a recipe for delicious Turkey Meatballs. They had this amazing creme sauce and Parmesan cheese and breadcrumbs--no wonder they were delicious! She sent me her pictures of them and admittedly, they looked great. I wondered if they would be just as good with a few tweaks to make them a bit friendlier to my gut, my skin and my belly. I decided to take a stab at them. I've now used the recipe below 5 times, and it is just as delicious. These are great for meal prep or a big crowd. Serve them with zoodles, Banza chickpea pasta, or break them up and serve them with an egg for breakfast. They have a ton of flavor by themselves, so no pasta sauce necessary!
What You'll Need:
- 1 lb ground turkey (I like some with a little fat in it for this recipe to add to the flavor)
- 4 cloves garlic, minced
- 1 box frozen spinach
- 1/2 white onion, diced
- 2 TBSP almond flour
- 1 egg
- 1 tsp olive oil, plus more for greasing the pan
- salt and pepper
What I Did:
- Preheat the oven to 400 degrees.
- First, defrost the spinach in the microwave. Then, squeeze out the water as much as you can.
- Saute the onion in the olive oil until translucent, about 5 minutes. Then add the garlic to the pan and saute until fragrant, about 1 minute. Turn off the heat and let the mixture cool.
- In a bowl, combine the spinach, salt and pepper, onion and garlic. Then, add the egg and almond flour. Mix until all is combined.
- Line a baking sheet with parchment paper. Form 12-16 meatballs. Place the meatballs on the baking pan. Bake for 20 minutes. Turn the meatballs over and bake for another 2 minutes.
- Remove from heat and allow to cool before handling.