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Healthy Loaded Veggie Turkey Meatballs

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 400? F. Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet.
  2. Combine all meatball ingredients in a large bowl until well incorporated.
  3. Roll into about 28-30 small meatballs ( I use a small cookie scoop to get uniform balls) and place onto prepared baking sheet.
  4. Bake for 15-18 minutes until baked through and slightly golden.

NOTES

  • 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.
  • Most people bake meatballs right on the baking sheet (lined with parchment paper) which works fine. I find that my meatballs cook a bit more evenly if I place them on a cooling rack on top of the baking sheet.
  • 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.

This article and recipe adapted from this site

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