A healthy gluten-free twist on classic meatballs. These turkey meatballs are juicy and tender, plus they are lower in fat and higher in protein compared to your beef meatballs.
Serves: 16 meatballs (size dependant)
Prep time: 10 minutes
Cook time: 20-30 minutes
500 grams of turkey mince
1 diced brown onion
1 ½ a teaspoon of minced garlic
1 teaspoon of minced ginger
2/3 of a cup of gluten-free bread crumbs or two pieces of stale gluten-free bread.
1 teaspoon of coconut oil
Place your turkey mince, onion, garlic, ginger, bread crumbs and eggs into a large mixing bowl (you could also use a food processor)
Mix with your hands until the ingredients are evenly combined. The mixture should be sticky and a little firm.
Roll your mixture into preferred size balls we rolled ours a bit smaller than a golf ball. Remember the bigger you make your balls the longer you will have to cook them.
Heat oil in a large pot on medium heat.
Add your meatballs to the pot and lightly brown your meatballs all over. Browning your meatballs will keep them juicy and will also help them keep their shape.
Once your meatballs have been browned, pour your tomato pasta sauce over the meatballs.
Bring it to a simmer and then cover with a lid for at least fifteen minutes.
Enjoy! We enjoyed our meatballs over some steamed greens!