Turkey Meatballs
These turkey meatballs filled with tons of veggies and absolutely no carbs are a labor of love. The preparation can take some time (although you do not need to chop everything by hand, you can use a food processor), but the results are phenomenal and worth it! They are also a great snack to keep in the fridge (I cannot guarantee how long they will last, however), and they freeze well.
Swedish meatballs were a favorite of mine growing up; these are a low fat, low carb version, and simply delicious — I hope you enjoy!
Ingredients:
- 1 package of ground turkey
- 2 small eggs
- 1 onion
- 1 shallot
- 1 package of mixed mushrooms
- 2 scotch bonnet peppers
- 1 handful of kale
- 1 handful of green onions
- Vegetable oil and a table spoon of butter for frying
- Salt & pepper to taste
Instructions:
- Finely chop all of the vegetables (or use a food processor)
- Sauté the onions and hot peppers in a skillet until they become soft
- Once the onions are soft, add the mushrooms and kale to the skillet
- Set the vegetables aside and let them rest and cool down for a few minutes
- In a large bowl, mix the turkey and the eggs, adding salt and pepper
- Add the sauteed vegetables to the bowl and thoroughly mix
- Add vegetable oil and a small amount of butter to a skillet on low heat with a dash of salt and pepper
- Wet your hands (this makes rolling the meatballs easier) and begin to mold the meatballs
- Add the meatballs to your warm skillet and turn them from time to time to allow for consistent cooking and to prevent them from sticking
- If you have additional meatball mix, repeat steps 8 and 9