I have been enjoying a lot of Middle Eastern-inspired recipes recently. I also prefer to make and eat what I consider to be healthier versions of meatballs, though. So for this recipe, I left out the breadcrumbs, used turkey meat, and combined a few flavors I love to create my gluten-free, Middle Eastern turkey meatballs.
These turkey meatballs can be served for dinner or as an appetizer — or made in bulk and kept in the freezer for an easy snack, lunch, or supper. But make sure to serve them with a sauce like an egg-free dump ranch, yogurt dip, or garlic aioli.
Middle-Eastern Turkey Meatballs
These can be served for dinner or as an appetizer, but make sure to serve them with a sauce like a yogurt dip or garlic aioli.
Ingredients
- 1 lb ground turkey
- 1/2 cup almond flour
- 1 medium onion peeled and cut into quarters
- 1/2 cup fresh cilantro
- 1 Tbs garlic (about 3-4 cloves) minced
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kosher salt
- 1/2 tsp ground black pepper
- Coconut or olive oil
Instructions
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In a large bowl, place the ground turkey.
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In a food processor, puree the onion, garlic, and cilantro.
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Add this mixture as well as the spices and almond flour to the ground meat and mix until everything is fully combined.
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Form the meatballs into one-inch balls and set aside.
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Place a large frying pan (preferably non-stick) over medium flame, and cover the pan with oil.
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Fry the meatballs, browning them on all sides, until they are opaque in the middle, about 15 minutes total.
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Serve with your favorite sauce (see notes for ideas and links).
Recipe Notes
Try serving these with an egg-free dump ranch, yogurt dip, or garlic aioli.