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 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)
1 large bowl
Cookie sheet lined with greased foil or parchment paper
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.