Paleo Turkey and Sage Meatballs
- 1 lb 1 lb 1 lb Ground Turkey
- 0.5 cup 0.5 cup 0.5 cup Onion, minced or grated sweet onion
- 1 whole 1 whole 1 whole Egg, beaten
- 2 Tbsp 2 Tbsp 2 Tbsp Blanched Almond Flour
- 10 whole 10 whole 10 whole Sage, 10 large sage leaves minced
- 1 tsp 1 tsp 1 tsp Lemon Juice
- 0.5 tsp 0.5 tsp 0.5 tsp Black Pepper
- 0.25 tsp 0.25 tsp 0.25 tsp Salt
- Preheat the oven to 400°F. Line a large baking dish or sheet with a silicone nonstick pad and set aside.
- In a large mixing bowl, mix all of the meatball ingredients until well combined.
- Scoop the mixture into 2 Tablespoon portions, and roll each portion into a ball.
- Place the meatballs on the baking sheet (about 1-2 inches apart) and bake for around 25 minutes or so, until the fat has begun to seep out of the meatballs, and no pink meat remains in the center.
- Serve immediately, or cool completely before freezing.
Don't use extra lean turkey. You'll typically find "regular" ground turkey at around 96% lean, and that is fine. Those extra few percentage points worth of fat are the key to making a turkey meatball a moist and delicious entree, as opposed to the dry wads resembling packing material that most people are quick to assume turkey meatballs will taste like. Mince your onion. It should be absolutely as fine as you can get it; use a grater if possible. Watch the moisture. Onions are both very high in moisture, and too much moisture can result in a gummy or sloppy meatball. No thank you! Avoid meatball mediocrity by gently squeezing the moisture out of the shredded onion before adding it to the turkey mixture. The easiest way to drain the excess moisture is to put the grated onions in a fine mesh sieve (
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