Print

Turkey Meatballs

turkey meatballs

Ingredients

1 lb. Ground Turkey
    ¼ cup goat cheese (optional…you can use feta or parm if you prefer)
    1 Egg
    1 Tbsp. Olive Oil
    3 cloves garlic (minced)
    1 tsp Parsley
    1 tsp Onion Powder
    ½ tsp ground pepper
    1 Tsp Sea Salt
    ¼ cup organic Panko or Gluten Free (you can sub for ¼ cup almond flour)
    2 Tbsp. jarred Pesto

Instructions

Combine all ingredients,except meat in a bowl.  Stir.
Add protein and stir well.
I like to use a large cookie scoop to form 1-2 inch balls.
Two way’s to cook:
    1.) Crockpot-drizzle small amount of olive oil on bottom of LARGE crockpot, add meatballs and cook on LOW for 4 hours.
    OR-
2.) Put oven on 350 degrees.  Place baking paper on large sheet pan, place meatballs on pan.  Bake for 20 minutes and check for doneness.  If not, check in 3 minute increments.
These keep well in the fridge for 3-4 days and are great reheated quickly on the stove top in a pan with just a bit of oil.  My family even likes them cold!
Download your free FUNdamental5 eBook!
Join my newsletter to get recipes, nutrition tips, lifestyle tips and more!
Thank you for subscribing!