Tiffany’s Turkey Meatballs

There really is no good way to satisfy a craving for Italian food without just eating Italian food. For me, I start out in complete bliss, surrounded by the gobs of bread, cheese and oooey warm goodness. I shovel it into my mouth with no regard to how I am going to feel in about 10 minutes. And then…the agony! It’s like an Italian slap in the face and it leaves a mark! Plus I want to be in nap city, so doing anything productive is usually out of the question. I decided to come up with a way satisfy that Italian craving without sacrificing my poor sinuses in the process. And so, Tiffany’s Turkey Meatballs were born. I usually make these in really large batches (3 or 4 times the recipe I posted) and freeze them so we can pull them out whenever. You never know when an attack craving will sneak up on you..

What you will need:

1 pound hormone free/cage free ground turkey (Harvestland is the brand I use)

1 egg

1 tsp garlic powder

2 tsp dried Italian seasoning

1/2 tsp cracked pepper

1/2 tsp sea salt

1 tbsp olive oil + more for tops

1/4 cup almond flour

1/4 cup almond cheese, goat cheese or nutritional yeast (not brewers yeast)

Kitchen equipment

1 large bowl

Cookie sheet lined with greased foil or parchment paper

Directions:

Heat Oven to 350 degrees. Combine all ingredients in bowl and mix thoroughly with hands (yes your hands…after you have washed them )

Rinse your hands off, and keeping them slightly moist, roll turkey mixture into 9 meatballs and place on baking sheet.

Brush each meatball with olive oil and place in oven. Bake for 25 – 30 min or until slightly browned and completely cooked through. Try not to over bake as it will make them tough.

Enjoy! These are great by themselves, or with a little organic tomato sauce on top. I freeze them by putting 3 in a small sandwich bag and placing all the sandwiches bags in one large freezer bag. They you can grab one out in the morning for a great little protein packed afternoon snack…or morning snack. I’m not judging

Renal Diet replacements: exchange almond flour for rice flour, and dried herbs for 2 tablespoons each fresh basil and parsley.

Xoxo,

Tiffany