Garlic Rosemary Turkey Meatballs
The amount of flavor in one bite of these meatballs is breathtaking. This dish reminds me of the simplicity of food and cooking that I experienced when I have traveled to Europe. The flavors of this dish shine, & when you get a bite of a tomato with it, too, well, it’s just so good.
These Garlic Rosemary Turkey Meatballs are fast & easy, plus they stay tender & moist, even when you reheat them the next day!
Just like with all recipes, I highly recommend you get all of your ingredients prepped before you start. Once you begin to brown these meatballs, everything moves pretty fast. A couple of other things to note that I would advise… duck fat or other high-fat cooking oil is necessary since ground turkey is leaner than most meat. I would not advise using olive oil for these as the high-heat cooking that is necessary will cause your oil to smoke. And second, I would recommend you get a ground turkey that has an 85/15 split on the fat/lean amounts of the meat. If you get a ground turkey that is leaner than that, be careful that it doesn’t stick to the pan when you’re browning the meatballs.
I know you are going to love these meatballs as much as we do!
Garlic Rosemary Turkey Meatballs
INGREDIENTS
2 pounds ground turkey
½ cup almond flour
2 large eggs
6 cloves garlic, minced
2-3 tablespoons fresh rosemary, chopped (about 4 large sprigs)
2 tablespoons duck fat
1 ½ teaspoons salt
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 pints grape tomatoes
5 ounces crumbled sheep’s milk feta (optional)
DIRECTIONS
Preheat oven to 450°.
In a large mixing bowl, combine ground turkey, almond flour, eggs, minced garlic, chopped rosemary, salt, smoked paprika, dried oregano & black pepper. Mix well.
Scoop out 1/8 cup of the meat mixture & roll into a ball. Repeat until all the meatballs are formed. Using wet hands will keep the mixture from sticking to your hands. The meatballs will be about the size of a golf ball.
In a large flat-bottomed skillet, heat duck fat over medium-high. Brown meatballs & then set aside on a plate, working in batches until all of them have been browned. They will not be fully cooked at this point.
Once all the meatballs have been browned, turn off the heat on the stove & place all the meatballs back into the skillet. Sprinkle the grape tomatoes all around the skillet, nestling them down between the meatballs.
Place the skillet, uncovered, in the oven for 10 minutes. Remove & sprinkle feta, if using, all over meat & tomatoes.
Serve immediately with spaghetti squash or your favorite grain-free pasta.