My kids like mini foods and anything on a stick, hence my love of making meatballs. These are great on their own, with marinara, or even speared on a skewer with a little rice and soy sauce. (Soy-ish sauce? I use wheat-free tamari. Coconut aminos would also be a good choice.)
1 lb ground turkey thighs
2 Tbsp fresh basil, finely minced or 6 squares of the Dorot’s frozen basil from Trader Joes
2 pieces of fresh gluten-free bread. I use Udi’s.
2 garlic cloves, finely minced or 2 tsp garlic purée
1 egg, beaten
1/2 tsp salt
1/4-1/2 tsp ground black pepper
1/2 c gluten-free flour
Preheat oven to 375. Prepare and grease a foil-lined baking sheet
Trim crusts off bread, then moisten with a little water. Squeeze out extra water and crumble into mixing bowl to make fresh breadcrumbs.
Add all ingredients, except the GF flour to mixing bowl and mix together thoroughly. Best done with hands 🙂
Make small meatballs, about 1 inch across. Roll in flour and place on tray.
To cook, either fry meatballs in a small sauté pan with melted fat of choice–I use Spectrum Shortening–or bake for 20 minutes in 375 oven, turning meatballs over after first 10 minutes
Add 1/2 c grated parmesan cheese before mixing
For paleo meatballs, leave out breadcrumbs and GF flour. If you want, use a grain-free flour like plantain, almond flour or even arrowroot.
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