Loaded Turkey Meatballs
These are the perfect make ahead meal prep recipe!
Meatballs may not be the most glamorous things - but they sure can be a lifesaver when life gets busy. Make a big batch, freeze ’em, and simply reheat and add to your favorite stir-fry, top on a salad or add some zoodles - almost too easy!
What you'll need:
1 pound ground turkey (preferably thigh meat)
1/2 cup lightly steamed broccoli florets , finely chopped
1/2 cup kale, finely chopped (or any other green)
1/2 cup carrots, finely chopped
2 tbsp fresh cilantro, finely chopped (or basil, parsley, or dill)
1 egg, beaten
2 tbsp butter or ghee, melted
1 tablespoons coconut flour (like this) **see note
1 tsp salt
1/2 tsp garlic powder (like this)
pepper, to taste
What you'll do:
Preheat oven to 400′ F.
Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet.
Combine all meatball ingredients in a large bowl until well incorporated.
Roll into about 28-30 small meatballs ( I use a small cookie scoop to get uniform balls) and place onto prepared baking sheet.
Bake for 15-18 minutes, until baked through and slightly golden.
I HIGHLY recommend using a food processor to chop you veggies. This makes for a super nice texture in the meatballs.
I prefer to steam the broccoli before adding it to the recipe. I’ve tried grated raw broccoli and don’t love the texture. Simply steam broccoli in a steamer basket for 3-4 minutes until slightly soft and still bright green. Be sure to finely chop for best texture..
I use 1 tablespoon of coconut flour as a binder. You can sub any flour that you have like almond or cassava, but you will have to use at 2-3 tablespoons of any other flour. Start with 2 and add another if mixture seems too sticky to roll.