Asian Turkey Meatballs

These meatballs have become a stable in our household because they are gluten free, quick to make, and are packed full of wonderful Asian fusion flavors like ginger. These are baked, so while they are baking, it is easy to make a quick stir-fry, salad, or slaw to serve along side. Today, I served these juicy meatballs with a stir-fry of carrots, celery, onion, and red cabbage dressed with a quick ginger dressing then topped with sliced almonds for more texture and flavor.

1 lb ground dark turkey meat

1/4 c. finely diced onion

2 T Braggs Liquid Aminos

2 T coconut flour

1 tsp. grated ginger root

1 garlic clove, grated

Preheat oven to 350 degrees Fahrenheit and line a half sheet pan with parchment paper. In a medium bowl, place all ingredients. I usually add the turkey last so that I do not have to wash my hands too many times, this allows me to dig right in with my hands squishing the mixture together until all ingredients are well incorporated. Using a little dish of cold water to dip fingers into, create 20 ping-pong sized meatballs rolling gently and placing evenly spaced on parchment. Bake for 15 minutes. You may think that the meatballs need a little bit longer bake time because they only brown slightly on the top. Resist the urge to bake longer! Juicy meatballs is the name of the game here, do not over bake. Let them rest a couple minutes before serving.