These meatballs are delicious served with a simple salad, or they go very well with a courgette pasta.
394 CALORIES | 19G FAT | 2G SATURATES | 10G CARBS | 6G SUGAR | 1.2G SALT | 43G PROTEIN | 5G FIBRE
SERVES 4
200g mixed salad leaves, to serve
for the meatballs
450g turkey mince
1 egg
1 onion, grated
2–3 tablespoons homemade or Frank’s Hot Wings Sauce
1 teaspoon dried Italian seasoning
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon sea salt
½ teaspoon black pepper
60g almond flour
for the topping
60g almond flour
1 teaspoon dried parsley
1 teaspoon crushed black peppercorns
1. Preheat the oven to 200°C/gas mark 7 and line a baking tray with foil or parchment paper (for easy clean-up). If using foil, spray with a little coconut oil to prevent sticking.
2. Place all the meatball ingredients in a large bowl and use your hands to mix everything together. Divide the mixture into approximately 20 round balls, then roll them in the topping ingredients to coat lightly and place them on the baking tray.
3. Bake in the oven for 20–25 minutes until browned and cooked all the way through.
4. Serve with a simple green salad.
TIP
If you prefer a crisp, brown outer crust, fry the meatballs in a sauté pan in 1 tablespoon coconut oil and cook until browned on all sides, then transfer the pan to the oven (or transfer the meatballs to a baking sheet) and bake until firm.
Grating the onion adds moisture to the meatballs. Grate the onion over the bowl in which you are going to mix the meatballs so none of the liquid is lost.
