These turkey meatballs are delicious and hard to mess up! Here are the ingredients I used but you can play around with different add-ins and I bet they'll be good:
- 1 lb. lean ground turkey
- 2 shallots (diced)
- 6 dried apricots (chopped)
- small handful of fresh curly parsley
- 1/4 cup chickpea flour
- 2 teaspoons of coconut oil
- 1/4 cup of pine nuts (toasted)
- 1/4 teaspoon of red pepper flakes
- salt & pepper
Preheat your oven to 350 degrees. On very low heat, toast the pine nuts in a pan. Once the pine nuts are medium brown (they burn easily and are pricey so beware!), put them in a large mixing bowl. Melt 1 teaspoon of coconut oil in the pan and then sauté the diced shallots. Then, throw them in the mixing bowl with the pine nuts. I chopped ~6 dried apricots. You can also use raisins, dates, currents, cranberries, etc. Add the chopped apricots to the bowl. Chop the fresh parsley and add to the bowl with the other ingredients. Add the remaining 1 teaspoon of coconut oil to the bowl, which replaces the egg that is traditionally in meatball recipes. Add ~1/4 cup of chickpea flour (I used Bob's Red Mill with the picture of the guy with the beard) to the mixing bowl (this was my replacement for the traditional breadcrumbs). Now it's time to add the raw ground turkey. Mix everything together in the bowl with your hands (you might want gloves for this part). Add the red pepper flakes and salt and black pepper at your discretion. Mix everything around some more. Then roll the mixture into balls about the size of a ping pong ball and place on a baking sheet. Bake until brown and slice a meatball to make sure they are cooked all the way through. Turn the oven to Broil for ~3 minutes (be careful that they don't turn into char-balls).
These go well with a lot of different foods. For Thanksgiving I made a variation with cranberries and sage and served them with spaghetti squash. When I made them this time, we had them with butternut squash soup. Enjoy!