After lots of searching, I came across this recipe. Not only is it wonderful because the meatballs turn out juicy and tasty, but it makes for even more easy dinners for me. I prepare the meatball dough in advance and prep them into balls and put them back in the fridge until I am ready to use. Or better yet, I prepare them into patties and place them on the grill for perfect meatball sliders every single time. The options are endless with this recipe!
Yep, that is a great tip to keep in mind when preparing these meatballs. These will turn out amazing every single time!
Ingredients
1 Egg, beaten
2 Tablespoons Tomato Paste*
1 Small/Medium Onion, peeled and grated
3 Cloves Garlic, finely minced
¼ Cup Fresh Parsley, finely chopped
1 Teaspoon Dried Oregano
Salt & Pepper
¼ Cup Gold Medal Flour
1 Pound Ground Jennie-O Turkey*, a mixture of white and dark meat
Extra-Light Olive Oil
Tomato Sauce, for serving
Instructions
Combine the beaten egg, tomato paste, grated onion, garlic, parsley, oregano, salt, pepper, almond flour, and coconut flour. Mix well and 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 or large ice cream/cookie scoop*, scoop out the meatballs 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 parchment or foil. Repeat with remaining meat – you’ll end up with about 15 meatballs using a large scoop, and about 24 using a medium.
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can also make this with ground chicken, beef or pork!
Thank you Fae Magazine for this wonderful photo.
