turkey meatballs

I love easy dishes and this one is one of my favorites! I make these meatballs often and they are great to take to parties also. The parsley and turkey pair up to give an amazing flavor. These freeze well, heat up fast for a quick lunch or have with cauliflower rice and small side salad for dinner. Leftover meatballs (if you have any) are yummy also as the flavors meld even more. Enjoy!!

Ingredients:

1 lb ground organic turkey

¼ cup minced parsley - you can use fresh or powdered. Sometimes I add extra as the parsley flavor is great in these.

1 Pasture-raised chicken egg

1 TBSP minced garlic, from a jar - or you can use fresh garlic if you prefer

1 TBSP gluten/soy free tamari sauce or coconut aminos works well also if you have that

2 TBSP ghee, lard or Tallow

Optional - add in some pork rinds for additional texture

To Prepare:

1. Combine all ingredients and mix well, using your hands or a mixer. Form mixture into balls. Small ones will cook faster than larger ones.

2. Melt ghee in a large heavy bottomed skillet and fry meat balls, rolling them around occasionally until they are browned nicely. Be sure not over-crowd the meatballs in the pan if you want them to brown well. You may need to do them in batches. If you have a meat thermometer you can check the inside temperature of the meatball - 165 degrees should be good.

3. Serve meatballs with Primal Kitchen Ketchup or other favorite sauce.

Yield: 4 Servings