courtesy of amazingpaleo.com
Serves: 20 meatballs
⦁ 2 lbs. ground turkey (I used 99% fat free)
⦁ 2 eggs
⦁ 1 small red bell pepper, chopped
⦁ 1 small green bell pepper, chopped
⦁ ½ medium sized purple onion, chopped
⦁ 3 garlic cloves, finely diced
⦁ ¼ cup almond flour
⦁ 1 teaspoon sea salt
⦁ 1 teaspoon black pepper
⦁ 1 teaspoon dried parsley
⦁ Coconut oil (for frying)
⦁ Prep all ingredients ahead of time.
⦁ Place skillet under medium heat and add 1-2 tablespoons of coconut oil.
⦁ Once oil has melted, add onions and cook until translucent (about 3 minutes).
⦁ Add in red and green bell peppers the skillet (about 3 minutes).
⦁ Add in garlic and sauté (about 3 minutes).
⦁ Pour onion/pepper/garlic combination into a mixing bowl and let it cool for a few minutes.
⦁ In a separate bowl, and using a wooden spoon, combine turkey, eggs, sea salt, black pepper, almond flour and the (already cooled off) onion/pepper/garlic mixture.
⦁ Line parchment paper on your counter.
⦁ Grab a handful of your mixture and form little meatballs (1 ½” x 1 ½”); place meatballs neatly on the parchment paper.
⦁ Place skillet under medium heat and add 2 tablespoons of coconut oil. Once oil has melted, place six meatballs in your skillet and cover skillet with a lid. Let meatballs cook for about 4 minutes (bottoms should get golden brown).
⦁ After one side of the meatballs has cooked for 4 minutes, open the lid and using your tongs, turn meatballs around to let the other side cook (be sure to close the lid again). Cook for another 4 minutes or until golden brown.
⦁ Repeat steps 10-11 until you’ve cooked all the meatballs.
⦁ Enjoy meatballs by themselves or accompany them with cauliflower/parsnip mash.