Easy (and Tasty) Gluten Free Turkey Meatballs

(picture and recipe from Fashionable Foods)
Spaghetti and meatballs is one of my kids' favorite meals and I have used many recipes for meatballs over the years. During the past year none of my older recipes were really doing it for me when I attempted to adjust them to be gluten free so I went searching for something else and found this winner. The meatballs are moist, but stay together, and they pack in lots of flavor considering they are a pretty healthy version. This has been our go-to meatball recipe for quite some time now so I am finally documenting it to make it easier to find!

Ingredients

1 Egg, beaten

2 Tablespoons Tomato Paste

1 Small/Medium Onion, peeled and grated

3 Cloves Garlic, finely minced

¼ Cup Fresh Parsley, finely chopped

1 Teaspoon Dried Oregano

Salt & Pepper

¼ Cup Almond Flour

1 ½ Pounds Ground Turkey

Extra-Light Olive Oil

Tomato Sauce, for serving

Fresh Basil, for garnish

Directions

Combine the beaten egg, tomato paste, grated onion, garlic, parsley, oregano, salt, pepper, and almond flour. Mix well and then mix in the meat.

Preheat the oven to 400º.

Heat a nonstick skillet over high heat and enough of the olive oil to coat the skillet. Using a medium or large ice cream/cookie scoop*, scoop out the meatballs and drop them directly into the pan. Let them cook for about 30 seconds or until brown, then flip them over using a spoon (I found this was the easiest in order to keep them intact). Cook them until brown on the other side, about 30 seconds, and then transfer to a baking sheet lined with parchment or foil. Repeat with remaining meat – you’ll end up with about 18-20 meatballs using a large scoop, and about 30-35 with a medium scoop.

Transfer the meatballs to the oven and bake for about 20 minutes for the large size, or 15 minutes if you used a medium-sized scoop. The meatballs will be firm to the touch when finished.

Serve with tomato sauce.