I've never been able to take a picture that does these meatballs justice, but believe me, they're so tasty and easy. I honestly make them once a week during my Sunday prep.
Plus, they're egg-free and gluten-free and you can make them dairy-free, too. However, I'm a fan of the way goat cheese makes them taste.
I generally just keep ground turkey or chicken and goat cheese on-hand, and that way I just need to pick up whatever herbs I want to add in. Basically, you'll want to add 2 cups of your choice of herbs and onion and/or garlic. When I've left out onions or garlic, it's not as good, so don't skip this.
If you give this recipe a try, comment and let me know what combo of herbs you you!
xxoo -- christine
HERBY TURKEY MEATBALLS
Ingredients
2 cups fresh herbs (basil, dill, cilantro, rosemary -- whatever combo works) and green onion (or red) finely chopped in food processor (Tip: add spinach if you want to add more veggies to meals)
4 oz. herbed goat cheese (I've also used Miyokos Mozz for a dairy-free option)
10-oz. ground white turkey (it's in my opinion really important to use white turkey for this recipe, I use Larry Schultz Farm) or use ground chicken.
1 t–1T garlic (optional)
Pink himalayan sea salt to taste
Instructions
Pre-heat oven to 425 degrees
Line a baking pan with foil
Add fresh herbs and green onion to food processor with s-blade and chop until fine
Place turkey in medium-sized stainless steel bowl and add a pinch or two of sea salt and goat cheese until well-combined, you may need to use your hands
Mix in fresh herbs to turkey mixture
Use 1.5 Tbsp. scoop to create meatball and place on foil
Bake meatballs in oven for 20–25 minutes, but start watching at 15 minutes
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