Hi friends!
Someone recently asked me if I was vegan, which I’m not but I realized I don’t share many of my actual lunch and dinner meal recipes with you so thought I should start :). Truthfully, I’m not a huge Turkey fan unless it’s thanksgiving or these meatballs…literally – that’s it! I love adding SO much flavour into these meatballs with all the spices and herbs so I hope you love them as much as I do!
I used NO fillers like breadcrumbs to keep this recipe paleo and really, I don’t think meatballs necessarily NEED fillers anyways :). 
I’d love for you to try my recipe 🙂 ! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel.
Notes
These freeze well for about a month. To reheat, I would add them to tomato sauce from frozen so they warm up and stay moist.
Alternatively, you can freeze them before cooking and then cook in the tomato cause from frozen.
Ingredients
Meatballs:
- 1.5 kg minced turkey meat
- 2 tbsp dijon mustard
- 1 whole egg
- 1/2 tsp chilli flakes
- 1 tsp fine grain salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp dried rosemary
- 1/3 cup fresh herb of choice (I used cilantro, but you can use basil or parsley)
- 2 tbsp lemon juice
- 1/3 red onion chopped finely
- 3/4 tsp fresh grated ginger
Other:
- 3 tbsp oil (for pan frying - more as needed)
Instructions
- Preheat oven to 350F.
- Combine all meatball ingredients in a large bowl and mix thoroughly.
- Shape into equal-sized balls (about 50).
- Option 1 to cook: bake them on a cookie sheet for approx 25 minutes until cooked through.
- Option 2 to cook (which I prefer): Cook in batches on stove top on medium high heat to sear the meatballs. Transfer to cooking sheet. Once all have been seared, cook for about 15 minutes to cook through. I find the 2nd method has more flavour but takes a bit longer.
- Enjoy as an appetizer, with some pasta or make a sandwich! The options are endless.
