This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs are made with ground turkey with a touch of mint and parsley for a Greek inspired meal! Note: For 7-10 servings you will need 2 large skillets.
Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove
Ingredients
2 1/2 pound85% lean ground turkeyorganic
2eggbeaten
2/3 cupalmond flour
2/3 cupmint leaves, finely chopped
2/3 cupItalian parsleyfinely chopped
5clovegarlic minced
1 1/3 onionminced
1/3 teaspooncrushed red pepper
2 1/2 teaspoonKosher salt
1teaspoonfreshly ground black pepperfreshly ground
2tablespoonavocado oil
For the Sauce:
7tomatolarge, diced
3 1/3 cupwater
1teaspoonKosher salt
1/3 teaspooncrushed red pepper
2tablespoonfresh mintchopped
Instructions
In a large bowl, add the ground turkey, beaten egg, salt, pepper, red pepper flakes, and almond flour.
Add the onion, garlic, mint, and parsley to a food processor and chop until finely chopped. Or if you don't have a food processor, finely mince these ingredients.
Add the finely minced onion, garlic, and herbs to the meat mixture and stir very well to combine.
Using your hands, or a 1 1⁄2 inch cookie scoop (my preferred method), roll or scoop the meat into meatballs and place on a cookie sheet.
Preheat a large, deep skillet or soup pot on medium heat. Add the oil and allow to melt.
Add the meatballs to the pot or skillet and brown for about 2 minutes on each side. Then remove and set aside on a plate.
Add the tomatoes and 1 1⁄2 cups water with salt and red pepper flakes, and whisk to combine.
Add the meatballs to the sauce, reduce to a simmer, and cook for about 45 minutes.
After 20 minutes of simmering, add the chopped mint to the sauce and give it a stir.
Reheating Instructions
Heat in the microwave on medium-high power until heated through, or heat on the stove top over medium heat until heated through.