Ingredients

The following ingredients have 4 Servings
  • 1 lb extra lean ground turkey
  • 1 tbsp extra virgin olive oil
  • 2 egg whites
  • 2 tbsp unsweetened almond milk (or milk of choice)
  • 3/4 cup Gluten Free rolled oats (for Paleo sub 1/2 cup almond flour)
  • 2 tbsp fresh parsley
  • 1 1/2 tbsp Italian seasoning
  • 1 tsp garlic (mince)
  • salt and pepper to taste

Instruction

  • Preheat the oven to 425 F. Prepare a large baking sheet with parchment paper or a baking mat. 
  • In a blender, process the gluten free rolled oats and fresh parsley until it becomes a flour like consistency. Usually 1 minute of consistent pulsing does the trick.
  • Add the egg whites, milk and olive oil to a large mixing bowl. Whisk to combine then add the minced garlic, Italian seasoning and oat-parsley mixture. Stir to combine. 
  • Add the ground turkey to the mixing bowl then using your fingers, break up the meat and combine with the wet ingredients.
  • Once combined, use a medium ice cream scoop to scoop the meat mixture into balls that are 1 to 1 1/2 inches in size. Roll the ball between your hands then set on the baking sheet. Repeat until all the meat mixture is finished. I had 35 meatballs when I was done. 
  • Bake 7 minutes then flip and bake another 7 minutes.
  • Turn the oven broiler to high and cook another 2 minutes to make the meatballs crispy on the outside.
  • Remove from the oven and serve with pasta sauce, zucchini noodles and/or plant based pasta like lentil pasta, chickpea pasta or edamame pasta.
  • Store meatballs in the refrigerator for leftovers up to 7 days or in the freezer up to 60 days. You can freeze them cooked or uncooked. If freezing uncooked, place the meatballs on a sheet pan first and freeze then remove and place in a freezable bag.