I love mini meatballs. They are super yummy to build a bowl around and very versatile. These are so moist and delicious! They practically melt in your mouth.
Turkey Flax Meatballs
1 pound of organic ground turkey, mixed white and dark meat, NOT all white breast meat or they will be dry.
2 T ground golden flax. I buy mine as whole seeds and grind in my blendtec blender and freeze what I don’t use immediately.
1/2 cup of frozen cauliflower rice
1 tsp onion powder
1/2 tsp sea salt, I use Redmond Real Salt
1 T hemp heart gomasio (optional)
Preheat the oven to 400.
Mix all of the ingredients in a mixing bowl until well blended.
Use a Tablespoon measuring spoon to scoop the mixture and roll by hand into small meatballs.
Brown them in oil in an oven safe skillet (stainless or cast iron).
Transfer the skillet to the oven to finish cooking the meatballs. They are done when a thermometer inserted measures 165. How long that takes will be a result of how big they are and how much browning you did stovetop. For me it is about 10 minutes.
I like to make these on a food prep day and then transfer them to a parchment lined baking sheet and freeze. Once frozen I transfer to a large stasher bag and keep in my #freezerstash.
2 thoughts on “Super Tender Turkey Flax Meatballs”
Longtime reader, first time to write- in. I appreciate your posts!
Question: does baking the ground flaxseed diminish some of the magical properties? And if you are unsure, that’s fine- I don’t expect you to be a chemist, etc. 😉
Thank you. Not sure is my best answer. But the flax is what makes them so moist and yummy!!