I have been enjoying a lot of Middle Eastern-inspired recipes recently. I also prefer to make and eat what I consider to be healthier versions of meatballs, though. So for this recipe, I left out the breadcrumbs, used turkey meat, and combined a few flavors I love to create my gluten-free, Middle Eastern turkey meatballs.
These turkey meatballs can be served for dinner or as an appetizer — or made in bulk and kept in the freezer for an easy snack, lunch, or supper. But make sure to serve them with a sauce like an egg-free dump ranch, yogurt dip, or garlic aioli.
Middle-Eastern Turkey Meatballs
These can be served for dinner or as an appetizer, but make sure to serve them with a sauce like a yogurt dip or garlic aioli.
- 1 lb ground turkey
- 1/2 cup almond flour
- 1 medium onion peeled and cut into quarters
- 1/2 cup fresh cilantro
- 1 Tbs garlic (about 3-4 cloves) minced
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Kosher salt
- 1/2 tsp ground black pepper
- Coconut or olive oil
In a large bowl, place the ground turkey.
In a food processor, puree the onion, garlic, and cilantro.
Add this mixture as well as the spices and almond flour to the ground meat and mix until everything is fully combined.
Form the meatballs into one-inch balls and set aside.
Place a large frying pan (preferably non-stick) over medium flame, and cover the pan with oil.
Fry the meatballs, browning them on all sides, until they are opaque in the middle, about 15 minutes total.
Serve with your favorite sauce (see notes for ideas and links).