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Turkey Veggie Meatballs - Egg Free
  • 1 lb ground turkey
  • 2 cups broccoli florets
  • 2 medium carrots
  • 2 cups cauliflower
  • 1 cup packed kale leaves
  • 2 Tbsp chia seeds
  • 1 Tbsp hemp seeds
  • 1 Tbsp dried oregano
  • 1 Tbsp garlic powder
  • 8 Tbsp almond meal
  • 2 cups Panko breadcrumbs to coat
  • 1/2 tsp salt
  • 6 Tbsp Parmesan cheese
  • 3 Tbsp olive oil
  • 2 cup tomato sauce
  • 1 cup water
  1. In a food processor add the veggies (broccoli/carrots/cauliflower/kale) a bit at the time and blend up until breadcrumbs consistency. 

  2. For the kale I only use the leaves, discarding the stem: I find it too hard even once cooked. 

  3. Transfer all the minced veggies in a big bowl and add the ground turkey. 

  4. Add the almond meal, chia seeds, hemp seeds, oregano, garlic, salt, parmesan. (skip the parmesan for a dairy free option)

  5. Create small balls with 1 Tbsp of mix and coat with Panko breadcrumbs.

  6. Heat some olive oil in a pan, add the meatballs and brown them for 4/5 min all around. Add the tomato sauce and the water.

  7. Reduce to simmer and cook for 15 min, stirring occasionally.