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Gluten-Free Italian Turkey Meatballs

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Author: Angela Marinelli, M.S., M.Ed.

Ingredients

  • 1 lb ground turkey ground bison works well for a beefier flavor
  • 2 large cloves garlic
  • 1/3 cup yellow onion
  • 1/2 cup flat leaf parsley pre-chopped
  • 1/4 cup basil pre-chopped
  • 1 tsp coarse salt
  • 1/4 tsp red pepper flakes
  • 3 TBS Pecorino Romano cheese OR dairy-free Parmesan cheese*
  • 3 TBS low sodium chicken or beef stock
  • 1/3 cup egg whites OR 4 tsp flax or chia seeds ground, plus 4 TBS stock
  • 1 TBS unsweetened non-dairy milk
  • 2-3 TBS gluten-free breadcrumbs almond flour, or ground pepitas
  • Olive oil and sea salt for baking or frying

*Note

  • If you don't like sheep's milk cheese or vegan cheese as an option you can 1 tsp of use ume plum vinegar to substitute for 1 TBS of a hard salty cheese. Ume plum vinegar is very salty so add in small amounts, but this is why it makes a great dairy-free swap.
  • If you go this route increase your almond flour or breadcrumbs by 2-3 TBS.

Instructions

Mix

  • Put ground meat in a mixing bowl. Spread apart. Add salt.
  • Put garlic, onion, parsley, basil, cheese, red pepper flakes and broth in a food processor. Blend until all ingredients are finely chopped and it makes a slurry.
  • Pour slurry onto ground meat.
  • Add egg whites or chia/flax egg.
  • Mix all ingredients into the ground meat with your hands until fully and evenly incorporated.
  • Add bread crumbs, almond flour, or pepitas. Mix into the meat with your hands until fully incorporated.
  • For best results, cover and refrigerate seasoned meat for at least 6-8 hours.

Fry:

  • Remove meat from fridge 20-30 minutes before ready to cook.
  • Form 3-4 ounce meatballs and shape into balls. (I use an ice cream scoop).
  • Heat a fry pan (I prefer an iron skillet), covered lightly with olive oil to medium/medium high heat.
  • Place meatballs in the pan once it's hot. Sprinkle lightly with sea salt.
  • Fry meatballs over medium to medium high heat until all four sides of the meatballs are brown, about 8-10 minutes.
  • Cook to 165F if not transferring to sauce and eating immediately.
  • If transferring to sauce, meatballs can be slightly underdone and finish cooking as they simmer in sauce for 15-20 minutes..

OR Bake!

  • Remove meat from fridge 20-30 minutes before ready to cook.
  • Preheat oven to 375F.
  • Form 3-4 ounce meatballs and shape into balls. (I use an ice cream scoop).
  • Line meatballs on a baking sheet.
  • Lightly spray meatballs with olive oil. Sprinkle lightly with sea salt.
  • Bake for 20-25 minutes and transfer to sauce.

Notes

Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017