Ingredients
Meatball Ingredients
- 1 pound ground turkey (preferably thigh meat)
- 1/2 cup lightly steamed broccoli florets, finely chopped
- 1/2 cup kale, finely chopped (or any other green)
- 1/2 cup carrots, finely chopped
- 2 tbsp fresh cilantro, finely chopped (or basil, parsley, or dill)
- 1 egg, beaten
- 2 tbsp butter or ghee, melted
- 1 tablespoon coconut flour
- 1 tsp salt
- 1/2 tsp garlic powder
- pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F and prepare a baking sheet by lining it with parchment paper or placing a cooling rack on top for even cooking.
- Prepare the mixture: In a large bowl, combine the ground turkey, finely chopped steamed broccoli, kale, carrots, fresh cilantro, beaten egg, melted butter or ghee, coconut flour, salt, garlic powder, and pepper. Mix until well incorporated.
- Form the meatballs: Using a small cookie scoop or your hands, roll the mixture into approximately 28-30 small, uniform meatballs. Place them evenly spaced on the prepared baking sheet or cooling rack.
- Bake the meatballs: Bake in the preheated oven for 15-18 minutes, until the meatballs are cooked through and slightly golden on the outside.
- Serve and enjoy: Remove from the oven, let cool slightly, and serve these flavorful meatballs as a main dish or snack. They store well for meal prep.
Notes
- Using a food processor to finely chop the vegetables results in a better texture for the meatballs.
- Steaming the broccoli before chopping improves texture and flavor compared to using raw grated broccoli.
- Placing meatballs on a cooling rack on the baking sheet promotes even cooking and crispiness.
- Coconut flour is used as a binder; you can substitute almond or cassava flour but use 2-3 tablespoons instead of 1 tablespoon as they absorb liquid differently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Make Ahead
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
