Thanks to all of you who voted on my Facebook page for this Seasoned Turkey Meatball recipe to be the winning featured-recipe of the week. It is super fun for me to know what foods you’d prefer to see posted. I think I may just start doing the voting thing more often. For those of you who didn’t vote (and/or to those of you who are not yet following me on Facebook), what are you waiting for? Let’s keep in touch…I adore Facebook, especially when I get notifications telling me some of you have left comments and are liking my posts. Please, don’t be shy, I love to hear from you! 😉
Also, let me tell you a little secret…one I am really stoked about…
I am planning on writing my very 1st Amazing Paleo cookbook!!! Ahhhh! (This is me screaming of excitement.) I have a few ideas as to what the cookbook will have: exclusive Paleo recipes, kitchen tips n’ tricks, Paleo-Diet best practices, etc.
But I need your help. For one, I need to know if you guys would buy it. Would you?? And two, what sorts of stuff would you really want to see in a Paleo cookbook? What would make your Paleo journey easier? What does your ideal cookbook look like!? Please, please, please share your ideas with me…I want to make the best Paleo cookbook ever and if we combine forces, we can make it happen!
Enjoy these Seasoned Turkey Meatballs! Bon appetite!
- 2 lbs. ground turkey (I used 99% fat free)
- 2 eggs
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- ½ medium sized purple onion, chopped
- 3 garlic cloves, finely diced
- ¼ cup almond flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- Coconut oil (for frying)
- Prep all ingredients ahead of time.
- Place skillet under medium heat and add 1-2 tablespoons of coconut oil.
- Once oil has melted, add onions and cook until translucent (about 3 minutes).
- Add in red and green bell peppers the skillet (about 3 minutes).
- Add in garlic and sauté (about 3 minutes).
- Pour onion/pepper/garlic combination into a mixing bowl and let it cool for a few minutes.
- In a separate bowl, and using a wooden spoon, combine turkey, eggs, sea salt, black pepper, almond flour and the (already cooled off) onion/pepper/garlic mixture.
- Line parchment paper on your counter.
- Grab a handful of your mixture and form little meatballs (1 ½” x 1 ½”); place meatballs neatly on the parchment paper.
- Place skillet under medium heat and add 2 tablespoons of coconut oil. Once oil has melted, place six meatballs in your skillet and cover skillet with a lid. Let meatballs cook for about 4 minutes (bottoms should get golden brown).
- After one side of the meatballs has cooked for 4 minutes, open the lid and using your tongs, turn meatballs around to let the other side cook (be sure to close the lid again). Cook for another 4 minutes or until golden brown.
- Repeat steps 10-11 until you’ve cooked all the meatballs.
- Enjoy meatballs by themselves or accompany them with cauliflower/parsnip mash.
- Cutting board
- Sharp knife
- Large skillet with cover
- Wooden spoon
- Measuring spoons
- Measuring cups
- Mixing bowls
- Parchment paper