turkey + green chile meatballs

25 October 2016


Listen, a food blogger/photographer/nutritionist I am not. And will never be! And I make up/fiddle with a lot of recipes and they turn out pretty terrible and we've got the freezer full of backup frozen pizza to show for it but these are GOOD and are especially amazing if you're trying to eat Paleo or do a Whole30.

I've found the key to my Whole30 (relative - I'm not the poster child) success is having a variety of ready-to-eat protein in my fridge but I don't like to dedicate a ton of time to food prep because well, I just don't and it's tough to do when all the kids are awake etc etc etc. So! My compromise is making batches of things like these here meatballs or the aforementioned salmon cakes when I find a little pocket of time in the morning before the kids get up or after a few kids have gone to bed and things have quieted to a dull roar. Also, I'm not great about eating vegetables so whenever I can add some in to my protein - bonus!

Here we GO.

Ingredients:

1 pound of ground turkey
1/2 cup almond flour
1 small can of green chile (drained)
2 generous handfuls of fresh spinach (chopped)
1 tablespoon of minced garlic
1 egg
1/2 cup chopped or shredded yellow onion (I use a whole one but that might be a bit much for some)
seasoning of choice (I just use the everyday seasoning from Trader Joe's)
salt + pepper to taste

1. Preheat oven to 350 degrees

2. mix everything together (but not too much - just till combined) and let cool in fridge for 10 minutes

3. line cookie sheet with foil or parchment paper and spray with coconut oil (or whatever you want)

4. roll into one inch balls and bake for 15 minutes

5. flip meatballs over and bake for 5 more minutes (our oven seems to run pretty hot - so double check that they are cooked through)

I like to eat them with eggs over easy and sautéed veggies topped with ketchup or ranch but the meatball sky is the limit. We have a little cooler I can stick them in and they taste great plain + cold if I know I'm going to be out long enough to warrant a snack. I know these are pictured with spaghetti squash but it's not my preferred method of eating/serving.

Anyway, enjoy!!



4 comments:

  1. those look great! and the million dollar question...do your kids like them???

    ReplyDelete
    Replies
    1. everyone except Theo - he's super picky ha

      Delete
  2. Awesome! When we were eating strict Paleo, crockpot meatballs and spaghetti squash were our go to.

    If you don't have a pocket of time to dedicate to these, I suggest you put them in the crockpot for about 3-4 hours on low (depends on which one you have) that way you can make them even if the kiddies are all up.

    ReplyDelete
  3. I am making these asap! Just added green chilies to my list. I am always looking for a way to switch things up, or I just eat ground turkey mixed into everything.

    ReplyDelete

 

Camp Patton © All rights reserved · Theme by Blog Milk · Blogger