Herby Turkey Meatballs

Made with lean ground turkey and packed with flavorful herbs, these meatballs are perfect for adding to pasta dishes, serving as an appetizer, with a side of roasted vegetables or even just eating on their own.

While high in protein, essential nutrients like iron and zinc, and a wealth of B-complex vitamins, ground turkey typically has lower levels of saturated fat. For those wishing to consume less red meat, using ground turkey is another excellent choice.

To season the ground turkey for these turkey meatballs, I combined fresh oregano, rosemary, and thyme. These herbs add a savory depth to the dish while complementing the mild flavor of the turkey. They also contain antioxidants, which can be beneficial to overall health. Add chopped parsley, garlic, and lemon zest to the herb mixture for a Mediterranean twist. My secret for giving the meatballs flavor, nutrition, and a juicy texture was to simmer them in a fermented garlic and ginger broth. Bone broth is well-known for its anti-inflammatory properties, as well as its ability to add depth and richness to dishes while also providing important nutrients such as collagen and amino acids. This cooking method creates a delicious and healthy meal that is sure to satisfy your taste buds and nourish your body.

Herby Turkey Meatballs

SERVES: 4

INGREDIENTS:

• 1-2 lbs lean ground turkey

• 1 egg, lightly beaten

• 1/4 cup gluten-free bread crumbs

• 1 small yellow onion, finely chopped

• 3-4 garlic cloves, minced

• 1-2 teaspoons fresh oregano

• 1-2 teaspoons fresh rosemary

• 1-2 teaspoons fresh thyme

• 1/4 tsp ground turmeric

• Salt and Pepper to taste

• 2-3 tablespoons Olive Oil

• 3/4 cup bone broth (I used fermented garlic and ginger chicken broth)

• 1 shallot, finely chopped

• 1 teaspoon Dijon mustard

• 1 teaspoon arrowroot powder, optional (to thicken the sauce)
  

METHOD:

1. In a large mixing bowl, combine the ground turkey, egg, breadcrumbs, onion, garlic, oregano, rosemary, thyme, turmeric, salt, and pepper. Use your hands to thoroughly combine all the ingredients.

2. Meatballs can be formed into 12 large or 20 small ones. putting them on a dish.

3. Heat 2 tablespoons of olive oil in a large cast iron pan or skillet over medium heat. Once the oil is hot, add the meatballs and cook for 8–10 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove from the pan and place on a plate.

4. To make a sauce, sauté shallots and 1 tablespoon olive oil (if using) in the same pan until softened. Deglaze the pan with the bone broth. Whisk in the Dijon mustard and season with salt and pepper until everything is combined. (At this point, if you want a thicker sauce, combine the arrowroot with 1 tablespoon of bone broth and add it to the pan.) Allow the sauce to cook for 5 minutes.

5. Return the meatballs to the pan, cover, and cook for 10 minutes on low heat. To serve, garnish with fresh herbs such as parsley or cilantro before serving for an extra burst of flavor. This dish complements rice, roasted vegetables, a simple salad, or garlicky sourdough bread.