Sneaky Italian Turkey Meatballs
Servings 4 (about 16 meatballs)
Ingredients
- 1 lb ground chicken or turkey
- 2 cups grated green cabbage
- ½ cup grated parmesan cheese (optional)*
- ½ cup almond flour or meal
- 2 tsp dried oregano
- 1 tsp fennel seeds
- 1 tbsp olive oil (plus more, for baking)
- ¾ tsp kosher salt
- ½ tsp garlic powder or 2 cloves garlic, grated
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 1 large egg
- *If skipping cheese, add an extra ¼ teaspoon salt.
Items you can prep ahead (optional)
- Grate 2 cups cabbage
- Make and form the meatballs
- Bake the meatballs
Instructions
- Preheat your oven to 425F convection. Line a baking sheet with parchment paper. Drizzle about 2 tablespoons oil onto the baking sheet.
- In a large bowl, add all of the ingredients. Use your hands to mix until thoroughly combined.
- Lightly oil your hands, roll into large golf-ball sized balls, then place on the baking sheet. Roll the meatballs around in the oil and then arrange evenly.
- Bake for 20 minutes or until the meatballs are browned on the bottom and a little golden on top.
- Serve these with your favorite pasta, on top of a salad, or in any grain bowl. They also make for a delicious high-protein snack!
Notes
Substitutions:
- This cannot be made vegetarian.
- To make nut-free, use ground up pumpkin seeds in place of almond flour or use panko bread crumbs.
- I also tested these with grated (or riced) cauliflower and that worked well, but I preferred the cabbage version. I think you could use any grated veggie (like carrots and/or broccoli and maybe even sweet potatoes or beets).
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm these up in the microwave until warmed through. You could also warm them up in marinara on the stove.
- Use on pasta, on top of salads or bowls, or eat as a snack.