Clean and easy Turkey Meatballs
So my friend Gretchen signed up for the detox program!!! Not only am I over the moon excited for her journey but she is my long time friend so I really want to make it easy, fun and fantastic for her. She asked me for some recipes and I’m sending her some when I notice I haven’t made Turkey meatballs!!!
Well, here goes.
I searched for some but most had almond flour or gf bread crumbs. I wanted something even cleaner. Then I came across two that looked interesting. One from oursaltykitchen.com needed fresh parsley which i don’t have so i scraped it. The other from acleanbake.com looked uber easy and was very informative about the moisture content. How usually turkey is dry as the conventions store bought varieties are too lean. I liked her trick and her knowledge so I’m going with this one. I didn’t have sage for the recipe but I improvised with what I did have.
It was pretty easy going once I got cooking. Learned I have a hole in my tire on the way home from the Ninja Lab. Not to thrilled about that news since I had just gotten my front passenger tire replaced a month ago. I haven’t mentioned it before but I really want a newer, non-van vehicle. Like a white 2017 Audi Q7. Universe can you make that happen? P & T.
Meatball Ingredients:
1 Lb Natural/Organic Ground Turkey
1 Lg White onion, grated & liquid expelled (strained in mesh strainer)
1 egg yolk
2 Cloves Garlic, Minced
Seasonings: Fresh Thyme, Fresh Basil, Fresh Oregano, salt & pepper All to taste
Sauce ingredients:
Leftover tomatoes (fresh heirloom & grape)
1 white onion diced
2 Tablespoons Tomato Paste
1 Can Diced Tomatoes
1 Can Artichoke Hearts
2 Fire Roasted Red Peppers Marinated in oil
Process:
Combine ground meat, onion, egg yolk, and seasoning. Using a 2 Tbls scooper or your hands form into balls,
Bake @ 375 for 25 minutes.
Saute garlic in extra virgin olive oil for 1 minute, add chopped white onion and cook until translucent. Next add tomato paste and cook for 2 minutes. Next add fresh tomatoes. Once they are hot start mashing them with a masher to pop the seeds out (be sure to wear an apron). Next add can of diced tomatoes. Cook for 3 minutes. Then add chopped artichokes and red peppers, cook until warm throughout, about 3 minutes. Now using an immersion blender pulse the mixture until a sauce forms. This can take a couple minutes. You have the option of transferring the “sauce” mixture to a blender or food processor.
Serve with a side salad of arugula, toasted pine nuts, cherry tomatoes and a olive oil & apple cider vinegar dressing.
Enjoy :)
Clean Turkey Meatballs with Arugula Frisee side salad