keto & whole30

TURKEY MEATBALLS

Prep Time 15 mins

COOK Time 40 minutes

MEATBALL INGREDIENTS

– ½ medium Vidalia onion, coarsely chopped – ¼ c fresh parsley, loosely packed – ¼ c fresh basil, loosely packed – 2 cloves garlic, chopped – 1 tsp Italian seasoning – 1 tsp kosher salt – ½ tsp ground pepper – ¼ tsp red pepper flakes, optional – 1 lb ground turkey – 1 large egg yolk – 2 tbsp ghee, or butter

Prep Time 15 mins

COOK Time 40 minutes

MARINARA INGREDIENTS

– 4 tbsp ghee, or butter, divided – ½ medium Vidalia onion, diced to ½" – 2 cloves garlic, minced – 3 tbsp tomato paste – 1 tsp Italian seasoning – 1 28-oz can crushed tomatoes, fire roasted preferred – 2 tbsp chopped fresh basil – ½ tsp kosher salt, or to taste – ½ tsp ground pepper, or to taste *Optional. Feel free to use your favorite jarred marinara sauce!

STEP 1

If making marinara from scratch, start it first. Start the sauce by sautéing onions and garlic in ghee or butter. Once softened, add some tomato paste and cook a few minutes to work off the canned flavor.

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STEP 2

Add fire roasted canned tomatoes, season with salt and pepper, then top with a bit more ghee or butter. Cover and simmer for about 30 minutes.

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STEP 3

Once the tomatoes have broken down and the flavors have developed, add fresh basil and give it a quick puree.

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STEP 4

While the sauce simmers, make the meatballs. Combine the onions, garlic, fresh basil and parsley, and dried herbs and seasonings in a food processor. Give it a few pulses until the mixture is finely minced.

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STEP 5

Break the ground turkey into chunks and add to the food processor along with the egg yolk; pulse the mixture until it’s just barely combined.

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STEP 6

Coat your hands with oil (to both prevent sticking, and yes, add more flavor), then scoop two-tablespoon portions of the mixture and form into meatballs.

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STEP 7

Heat an ovenproof skillet over medium high heat. In batches, sear the meatballs in butter or ghee on all sides.

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STEP 8

Return all the meatballs to the skillet, then transfer to a 350°F oven and bake 15 minutes, or until the internal temperature reads 165°F using an instant read thermometer.

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STEP 9

Once cooked, toss the meatballs in the marinara sauce, serve with a bit more fresh parsley, and enjoy right away.

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