TURKEY MEATBALLS!

A flavor extravaganza... not to mention their texture... the secretly grated onion keeps them nice n' tender. The ingredients in these meatballs are not afraid to mix & mingle. A go-to, simple weeknight meal OR make them mini for appetizers at a dinner party - don't forget to stick in a toothpick!

Follow along with me HERE

INGREDIENTS

Organic ground turkey meat (1 lb)

1 heaping tablespoon of dijon mustard

1 shallot, diced

1 tbl of flax seed

Drizzle of olive oil

Handful of baby kale (any green of choice works well here)

1/4 tsp of dried mint

1/2 tablespoon of fennel seed

Sprinkle of red pepper flakes Sweet onion, grated

Salt and pepper Feta cheese, optional

DIRECTIONS

1. Preheat oven to 400°F

2. Add the turkey meat to a bowl

3. Add in the dijon mustard

4. Peel and dice the whole shallot and sprinkle into bowl

5. Add in flax seed & drizzle in some olive oil as needed

6. GRATE a small section of the onion for moisture (microplane works best, can also use small side of box grater)

7. Add finely chopped baby kale + drizzle

of olive oil & mix

8. Add dried mint & fennel seed.

9. Add sprinkle of red pepper flakes.

10. Add salt & pepper to taste.

Optional: add chunks of feta

11. Cover a sheet pan with a piece of parchment paper & use an ice cream scoop to create 8 uniform meatballs from the turkey mixture. If using a spoon, roll turkey mixture between hands to form 8 balls

12. Bake for 18 minutes