- 1 1/4 – 1 1/2 pounds turkey
- 1/2 cup almond meal
- 2/3 cups freshly grated parmigiano reggiano (24 month aged parmesan) grated cheese
- 2 eggs, lightly beaten
- 2 tablespoons fresh parsley, minced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 teaspoon ground fennel seeds
- 1/4 teaspoon oregano
- 1/4 teaspoon Italian seasoning
Line the bottom of a two piece broiler/roasting pan with foil to catch drips and set aside. Mix all ingredients together. Form 2″ meatballs, placing them on the roasting pan and bake at 350 degrees for 15- 20 minutes. These can be made ahead of time and refrigerated or frozen.
vegetables or pasta
grated mozzarella, gruyere, asiago and/or parmigiano reggiano (aged 24 months) cheese
Heat the meatballs in the marinara sauce and serve on thinly sliced steamed cabbage, squash ‘spaghetti’ made in a spiral slicer, sliced summer squash and mushrooms sautéed in garlic and olive oil or baked spaghetti squash.
For gluten free use Trader Joe’s Organic Brown Rice Spaghetti Pasta cooked for 12 minutes, not the 7 -10 minutes recommended on the package.
Top with the grated reggiano cheese.