In my ever ending quest to make healthy food affordable, I’ve fallen in love with ground turkey. Without babbling on about the health benefits of ground turkey and harms of red meat, you’ll just have to take my word for it…poultry is a much healthier alternative. These little meatballs are super versatile as I’ve added them to soups and marinara sauces in the past. I’ve included below the simple recipe for these turkey meatballs that are even delicious all by themselves in their broth. We rarely have leftovers but these freeze beautifully as well. Enjoy:)
1 lb. ground turkey
2 slices of turkey bacon, cooked
2 stalks of celery
1 clove of garlic, minced
¼ teaspoon fennel
1 teaspoon fresh herbs (thyme, parsley, or basil)
½ cup beef or chicken broth
fresh spinach, chopped (optional)
Salt and pepper to taste
Coconut oil for sautéing
1. Prepare onion and celery by finely dicing. Sauté onion and celery in skillet with coconut oil until onion is translucent, about 10 minutes on medium heat. Reduce heat and grate garlic into skillet until fragrant.
2. Finely dice turkey bacon and fresh herbs.
3. In a large bowl, add onion mixture, turkey bacon, fresh herbs, ground turkey, fennel, salt and pepper. Mix to combine, add chopped spinach if desired
4. Using your hands, shape meatballs into desired size.
5. Return skillet to stove top on high heat and add coconut oil. After skillet is heated, place meatballs in skillet to brown, flipping once. (Meatballs should take 2-3 minutes per side)
6. Place meatballs in an oven safe dish with beef broth.
7. Bake in 375◦F oven for 15 minutes or until meatballs are cooked through.