My Favorite Turkey Meatball Recipe
My mother in law gave us an amazing Lodge cast iron pan for Christmas, and I couldn't wait to take it for a spin as soon as I could! These turkey meatballs are so easy to make but are super delicious, and using a cast iron pan gives them a great crust and texture. Make a big batch to keep for lunches and dinners throughout the week.
I love topping them with my homemade marinara sauce, or on top of veggies with a little bone broth.
- 1lb ground turkey
- 1 pasture raised egg
- 1 large zucchini
- 1/2 cup almond flour
- 2 handfuls fresh parsley, finely chopped
- 1 teaspoon Himalayan 1alt
- 1 teaspoon cracked black pepper
- 1 teaspoon onion powder
- 1 tablespoon coconut oil
Preheat oven to 400F. Place coconut oil in large cast iron pan and heat.
Finely grate zucchini and squeeze out liquid. Add to a large mixing bowl with the other ingredients.
Thoroughly mix all ingredients and roll into balls (if you have time cover and refrigerate for around 30 mins).
Place meatballs in the pan, and cook for around 3 minutes on each side. Transfer pan to the oven, and cook for a further 25 minutes.