Turkey Trot Meatballs

“Turkey provides protein that is easy to digest, plus essential vitamins and minerals for energy production.” Make a big batch and have them around.  


1 tbsp. olive oil
1 c. finely grated Parmesan
1/3 c. almond flour or oat flour
1/4 c. finely chopped parsley
1/2 tsp. garlic powder
1/2 tsp. fine sea salt
1/4 tsp. ground black pepper
1 lb. ground turkey
1 egg
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and drizzle the oil across the paper (use your fingers to spread evenly).
  2. In a large bowl, combine the Parmesan, flour, parsley, garlic powder, salt, and pepper. Add the turkey and egg and use your hands to combine. Set aside for 15 minutes to absorb moisture.
  3. Use a spoon to scoop and your hands to form the meat into golf-ball sizes, about 16 total meatballs. Place the meatballs evenly spaced on the prepared baking sheet.
  4. Bake in the center of the oven for 15 minutes. Remove from the oven, flip each meatball, and return to the oven for 15 minutes, or until the meatballs are crispy and lightly browned. Cut open a meatball to check for doneness (no pink).

We left the seasoning in these meatballs simple to appeal to kids and kids-at-heart. If you want to dress them up, add 1/2 teaspoon fennel seeds and 1/4 teaspoon red pepper flakes.

Recipe Source: Turkey Trot Meatballs