Alright ya’ll, I know you’re never supposed to miss a Monday (wait are we in the gym or talking blog?), but yesterday I just couldn’t get it together to get you a new post. Then last night, as I went to make dinner, I realized I had to share this recipe with you. It’s not the sexiest of recipes, but they’re so delicious (and healthy!) I had to share.
Here’s what you’ll need:
- 1 Egg, beaten
- 2 Tablespoons Tomato Paste
- 1 Onion, peeled and grated
- 3 Cloves Garlic, finely minced
- ¼ Cup Fresh Parsley, finely chopped
- 1 Teaspoon Dried Oregano
- Salt & Pepper
- ¼ Cup Almond Flour
- 1 Tablespoon Almond (or coconut) Flour
- 1 Pound Ground Turkey
- Extra-Light Olive Oil
- Tomato Sauce, for serving
Combine the beaten egg, tomato paste, grated onion, garlic, parsley, oregano, salt, pepper, almond flour, and almond flour. Mix well, then mix in the meat. (These meatballs are much stickier than traditional.)
Preheat the oven to 400º.
Heat a nonstick skillet over high heat and enough of the olive oil to coat the skillet. Using a medium ice cream scoop, scoop the mixture and drop them directly into the pan. Let them cook for about 30 seconds or until brown, then flip them over using a spoon (I found this was the easiest in order to keep them intact). Cook them until brown on the other side, about 30 seconds, and then transfer to a baking sheet lined with foil (I coated mine with Pam beforehand.)
Transfer the meatballs to the oven and bake for about 20 minutes for the large size, or 15 minutes if you used a medium-sized scoop.
The meatballs will be firm to the touch when finished.
Serve with tomato sauce and parm!