Thursday, September 11, 2014

Paleo Turkey Meatballs


I will confess to making two different kinds of meatball when I experimented with this one. I always make our meatballs grain-free, using either almond meal or ground flax to replace breadcrumbs for binding. I don't usually make them dairy-free, however, as I find freshly grated Parmesan or Romano cheese also helps in both the texture and flavor department.

I love using nutritional yeast in lieu of cheese, though, so thought I'd take a stab at it. My kids tried both my "regular" meatballs and these and gave both a thumbs up. They had a good texture (not too dry) and nice flavor, especially when paired with sauce.

You can obviously make these with any ground protein, and serve them as desired. I went with my favorite "zoodles" and some homemade marinara and they were delicious.

Paleo Turkey Meatballs

1 lb. ground turkey
1/2 medium onion, grated or finely chopped
3 minced garlic cloves
1/4 cup ground flax or almond meal
3 tbs. tomato paste
1 tsp. Italian seasoning
small handful finely chopped fresh parsley
1 egg
1 tsp. salt
1/2 tsp. ground black pepper
1/4 cup nutritional yeast
olive oil, for drizzling

Preheat oven to 400.

Combine all ingredients except olive oil in a large bowl. Use your hands or a wooden spoon to really work everything together until it's well-mixed.

Shape meat into balls (I usually make larger meatballs, but size is up to you!) and place on a baking sheet.

Drizzle with a little olive oil. Bake at 400 for 20 minutes or until cooked through.

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