These veggie-packed turkey meatballs give traditional beef meatballs with milk-soaked white bread a serious run for their money. I’m not going to pretend I don’t love those carby meatballs, because I do. However, if you’re looking for something that’s equally scrumptious and better for your body, these little guys are for you. The leafy greens get hidden in meatball deliciousness. Even if you aren’t avoiding carbs, these are still a great way to eat your veggies.
I’ve served these as spaghetti and meatballs – Collard Green Spaghetti and Meatballs. I’ve also served them as is with Tomato Sauce and parmesan cheese on top, along with a green salad with a simple Vinaigrette Dressing.
Turkey Meatballs with Hidden Vegetables - Low Carb, Gluten Free
Ingredients
- 6 tablespoons olive oil, divided
- 1 onion, chopped fine
- 2 tablespoons chopped garlic
- 2 pounds ground turkey, all dark meat or half white meat and half dark meat
- 2 tablespoons chopped fresh thyme, or 1 tablespoon dried
- 2 teaspoons dried basil
- 10 collard green leaves (can substitute kale or swiss chard)
- 3 eggs, beaten
- 1 cup grated parmesan cheese
- 1/2 cup almond meal
- 2 teaspoons salt
Instructions
Prepare Meatballs:
- Heat 2 tablespoons of olive in medium pan, add onions and cook on medium heat, stirring frequently, until softened. Add garlic and herbs, stir and cook another minute. Put in large bowl.
- Remove collard green stems.
- Boil a few inches of water in a pot with a steamer basket. Put leaves in basket, cover, and steam leaves until tender, about 10 minutes. Remove from heat and let cool. Using your hands, squeeze moisture from leaves. Chop fine in a food processor or by hand. Add to bowl with onions.
- Add turkey, eggs, parmesan cheese, almond meal and salt and mix well. The easiest way to to this is with your hands.
Cook meatballs:
- Heat 2 tablespoons of oil in a large non-stick pan. It's important to use a non-stick pan because the meatballs are fragile and will stick to a regular pan and fall apart when you try to turn them.
- Scoop a scant 1/4 cup of meat mixture and roll into ball in your hands. Add as many meatballs as will fit comfortably in pan at one time. Do not crowd. Cook until brown, then turn once and brown on the other side. The easiest way to flip them is with 2 soup spoons.
- Put cooked meatballs on a baking sheet in a 200° oven to keep warm. Continue cooking meatballs in batches.
While the onions are cooking, stem and steam the collard greens. The entire meatball mixture can be made a day ahead of time and kept refrigerated.
