- 1 pound ground dark meat turkey
- 4 finely chopped green onions
- 1/2 cup grated carrot
- 1/2 cup finely diced bell pepper (any color)
- 1 beaten egg
- 1/3 cup almond flour
- 4 tablespoons of coconut aminos (I don’t use soy sauce but you can sub it if you want just adjust the salt)
- juice from 1/2 lime
- zest from 1 small lime
- 5 dashes of fish sauce
- 3 large cloves of garlic (I use a microplane or you can also use a mincer)
- 1 teaspoon curry powder
- 1/2 teaspoon of ginger
- 1 1/2 teaspoon chili flakes (adjust to your heat level)
- salt and pepper (I used 10-12 grinds of both)
- In a large mixing bowl combine all of your ingredients except the beaten egg and almond flour.
- place in refrigerator to marinade for at least 3-4 hours. This step is in my opinion not to be skipped, your meatballs will have so much more flavor if you can let all the flavors come together. Turkey is a very bland tasting meat and takes a lot to season.
- remove mixing bowl from refrigerator after 3-4 hours and add in the almond flour and beaten egg.
- add enough avocado or olive oil to a skillet to lightly coat the bottom of the pan, turn on heat to medium and allow the pan to heat up.
- using your medium sized scoop, scoop out the meat and form into balls, the meat will be sticky (it’s turkey) and place carefully into the hot pan. Continue to fill pan but not overcrowding. You will have to add oil in your pan a couple times.
- with a spoon and tongs gently turn over the meatball when a golden brown crust has formed. The meatballs are going to kind of puff up and not be perfectly round, that’s ok!
- Cook until golden brown and the meatballs have a firmness to them and are not mushy soft. I do not recommend over cooking them they will become dry and even drier when leftovers are warmed up the next day. If I’m meal prepping them I always slightly under cook them to allow for reheating.
- as the meatballs are done cooking remove them from skillet and place on a paper towel.
- store any leftovers in a covered container in the refrigerator.
Serve on caulirice, rice, or add to a stir-fry, however these are delicious eaten on their own with a little extra kick of hot sauce!
** This was not a sponsored post.