gluten free turkey meatballs with oatmeal
Mix together until well combined. I prefer using onion powder and garlic powder for flavor rather than grated onion and garlic because of the texture.
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Place a medium sauté pan over medium-high heat add the oil and when hot oil should move quickly when tilted add the onions and cook until softened stirring occasionally about 3 to 4 minutes.
. Finely dice the onion and add to a large mixing bowl with all ingredients aside from the egg. Line a baking sheet with parchment paper and arrange the meatballs. Use a 15 tablespoon scoop and roll into balls.
Use 93 lean7 fat ground turkey instead of 99 lean1 fat for meatballs with delicious flavor and texture. Mix well with a spoon. To saute your turkey meatballs.
Divide mixture into 24 equal-sized portions. Heat a skillet nonstick or cast iron are my favorites over medium heat and add a little drizzle of oil. Season with salt and black pepper to taste.
Preheat the oven to 400 degrees Fahrenheit. Cook the meatballs in a preheated oven at 190 C for 10-15 minutes depending on their size. I like to use olive oil but coconut oil avocado oil or vegetable oil will work great too.
Once your pan is. In a large bowl combine ground turkey eggs Parmesan cheese oregano basil parsley garlic onion powder and crushed red pepper flakes. In a large bowl place the ground turkey eggs oatmeal and the cooled garlic-onion-carrot mixture.
Serve the turkey meatballs warm with the yogurt sauce. Add the garlic and stir another 30 seconds. Whisk up the egg in a small dish and add to the bowl with the turkey.
Remove from heat and let cool. With your hands dig in and blend all of the ingredients together. Grab bits of your mixture and roll into about 1 and 12 inch balls.
Take the mixture from the fridge form medium-sized meatballs and pass them in the cornmeal. Preheat oven to 350F and line a rimmed baking sheet with parchment paper or a silicone baking mat. Place each ball on your parchment-lined baking sheets about 1 inch apart.
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