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1.26.2016

Tasty Tuesday: Paleo Turkey Meatballs

Hello, blog world! I know, long time no see, but you should be used to that by now ;)

I made this recipe twice last week, it was that good. I made it on a whim one night for Billy and our roomie, then decided to serve it for our dinner and game night later when we had company. I took inspiration from a recipe I found on Paleo Newbie, but changed enough to make it necessary to create my own recipe so I can remember for the next time I want to have these awesome meatballs. PN goes the extra step to make her own marinara, whereas I used jarred for ease. Please check out her recipe as well by clicking her blog link above!

Crock Pot Paleo Turkey Meatballs
paleonewbie-com recipe slow cooked Italian meatballs in marinara sauce
Photo from Paleo Newbie!
Ingredients

  • 2lbs lean ground turkey
  • 2 eggs, beaten
  • 2/3 cup quinoa flour (or any gluten-free flour of your choice)
  • 4 gloves garlic, minced
  • 2 tbsp dried parsley
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp red chili flakes
  • 1 jar of your favorite marinara (I used Trader Joe's tomato basil marinara both times)
  • 1 cup shredded mozzarella, optional *won't be paleo if you add cheese*


Directions:
Spray your crock pot and a large skillet with non-stick spray. Pour a quarter of your marinara into the crock pot. Heat the large skillet over medium heat. In a large bowl, mix turkey, spices, flour, and eggs with your hands until it all comes together, but don't overmix. It will be sticky and weird, but it's easy to do. Make golf ball sized meatballs out of the mixture and place in the skillet. I have to do this in two batches due to the size of my skillet. Brown on all sides by flipping each meatball after a minute or two on each side. You don't have to cook the meatballs all the way through, just get the outside browned up and transfer to the crock pot. Once all of your meatballs are ready, cover with the rest of the marinara and cook on low for 2 and a half hours or until everything is cooked through. If you are adding the optional cheese, sprinkle on top and replace the lid to cook for another 15 minutes or until melted and gooey (and delicious).  Serve as is or with a salad, pasta, and garlic bread if you aren't adverse to carbs. I'm not, but if you're paleo you have to make concessions.

Makes about 20 meatballs depending on the size you make them into. You can cut the recipe in half easily if you want fewer meatballs.

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