Homemade meatballs steal our hearts. These turkey meatballs are a constant in our kitchens. They are crispy and snackable right out of the oven and next level simmered in sauce and served over spaghetti. Or serve them as a high-protein appetizer with a side of marinara for dunking.
If you’re hooked on processed turkey deli meat, try these as a replacement. Leftover meatballs are great in a sandwich or on a salad or rice bowl. Gobble-gobble your turkey to get your fix of energizing B vitamins and muscle-building protein.
Gluten-free: Use almond flour & serve on gluten-free pasta. ♦ Dairy-free: Skip the Parmesan.
1 tablespoon olive oil
½ cup finely grated Parmesan
¹⁄³ cup almond flour or oat flour
¼ cup finely chopped parsley
½ teaspoon garlic powder
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 pound ground turkey 1 egg
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and drizzle the oil across the paper (use your fingers to spread evenly).
2. In a large bowl, combine the Parmesan, flour, parsley, garlic powder, salt, and pepper. Add the turkey and egg and use your hands to combine. Set aside for 15 minutes to absorb moisture.
3. Use a spoon to scoop and your hands to form the meat into golf-ball sizes, about 16 total meatballs. Place the meatballs evenly spaced on the prepared baking sheet.
4. Bake in the center of the oven for 15 minutes. Remove from the oven, flip each meatball, and return to the oven for 15 minutes, or until the meatballs are crispy and lightly browned. Cut open a meatball to check for doneness (no pink).
5. Optional: Heat your favorite gluten-free marinara sauce, add the meatballs, and serve on top of pasta.
Excerpted from Run Fast. Cook Fast. Eat Slow. by arrangement with Rodale, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC. Copyright © 2018, Shalane Flanagan and Elyse Kopecky. Photographs by Alan Weiner.