Ingredients
Meatball Mixture
- 1 pound ground turkey (preferably thigh meat)
- 1/2 cup lightly steamed broccoli florets, finely chopped
- 1/2 cup kale, finely chopped (or any other green)
- 1/2 cup carrots, finely chopped
- 2 tbsp fresh cilantro, finely chopped (or basil, parsley, or dill)
- 1 egg, beaten
- 2 tbsp butter or ghee, melted
- 1 tablespoon coconut flour
- 1 tsp salt
- 1/2 tsp garlic powder
- Pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Prepare a baking sheet by lining it with parchment paper or placing a cooling rack on top to allow air circulation around the meatballs while baking.
- Mix Ingredients: In a large bowl, combine the ground turkey, steamed and finely chopped broccoli, kale, carrots, cilantro, beaten egg, melted butter or ghee, coconut flour, salt, garlic powder, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Using a small cookie scoop or your hands, roll the mixture into about 28 to 30 small, uniform meatballs. Place them evenly spaced on the prepared baking sheet or cooling rack.
- Bake: Bake the meatballs in the preheated oven for 15 to 18 minutes until they are cooked through and slightly golden on the outside.
Notes
- Lightly steaming the broccoli before chopping helps to soften it and reduce moisture for better meatball texture.
- Coconut flour acts as a gluten-free binder; do not substitute with regular flour without adjusting liquids.
- Feel free to swap cilantro with basil, parsley, or dill according to your preference.
- These meatballs can be refrigerated for up to 3 days or frozen for up to 2 months for convenient meal prep.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
