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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:

  1. Preheat oven to 400′ F.

  2. Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet.

  3. Combine all meatball ingredients in a large bowl until well incorporated.

  4. Roll into about 28-30 small meatballs ( I use a small cookie scoop to get uniform balls) and place onto prepared baking sheet.

  5. 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.

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