Turkey meatballs are an easy, protein-packed appetizer or party dish-to-pass. Or, add a few to a fresh salad with leafy greens and a light vinaigrette for a healthy meal.
This recipe is also slow-cooker friendly, freeing up space in the oven or for plenty of extra time before guests arrive.
Makes: 24-30 meatballs
- 2 pounds ground turkey (make sure there are no added ingredients)
- 1 large egg, room temperature
- 2 tablespoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 cup almond flour
- 2 tablespoons coconut aminos
1. Preheat the oven to 400° and line a cookie sheet with parchment paper.
2. In a large bowl, mix turkey, egg, Italian seasoning, salt, almond flour, and coconut aminos until completely combined.
3. Roll a spoonful of the mixture between your clean hands to make smooth. You can also use a cookie scoop to portion out the meatballs.
4. Place on prepared cookie sheet and bake for 20 minutes or until the internal temperature of the meatballs reaches 165 degrees Fahrenheit.
Tip: If a slow cooker is more your style, lightly grease the slow cooker pan and cook on high for two hours or on low for four hours. Make sure the internal temperature of the meatballs reaches 165 degrees Fahrenheit to be sure they’re cooked through before serving.
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