Description
These turkey meatballs are extra tender and flavorful and naturally gluten free, made with lean ground turkey, grated sweet potatoes, chickpea flour and tomato paste.
Ingredients
Units
Scale
- 1 pound ground turkey, preferably dark meat or half dark
- 1/4 cup finely minced yellow onion
- 2 teaspoons finely minced garlic (2 medium cloves)
- 1 large egg
- 2 tablespoons tomato paste
- 1/2 cup finely minced sweet potatoes (note 1)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground Aleppo pepper (note 2)
- 3 tablespoons garbanzo bean flour (note 3)
- 2-4 tablespoons of vegetable oil (such as light olive oil or canola)
Instructions
- In a large mixing bowl, combine turkey, onion, garlic, egg, tomato paste, sweet potato, salt and pepper. Stir with a fork until well mixed. Sprinkle in flour and stir or knead with your hands until just combined. Cover the bowl with plastic wrap and chill in the fridge for at least 1/2 hour or up to 4 hours. If you omit this step, the mixture will be mushy and harder to shape into balls. The longer you chill the mixture, the easier it will be to roll the meatballs.
- Set a large plate on your work surface. Roll all the meat into balls, a heaping tablespoon at a time. Set meatballs on the plate as you go. If your hands get sticky, fill a small bowl with ice water and dip your hands in periodically to prevent meat from sticking.
- Heat 2 tablespoons oil in a large heavy cast iron or non-stick skillet, over medium heat. When oil is hot and looks wrinkly, add half the meatballs and sauté 5 minutes or so, turning gently with a spatula every minute or so, to brown them on all sides. Transfer meatballs to a plate and repeat with remaining meatballs, adding more oil if the pan is dry.
- Return meatballs to the skillet (or to a saucepan, if you need a large vessel) and add 4 cups of your favorite marinara sauce and 1/2 cup of water. Gently simmer, uncovered, for 25 minutes, until meatballs are cooked through. Serve with pasta or spaghetti squash or zoodles.
Notes
- To finely mince the sweet potato, first grate it on a box grater and then mince it finely with a sharp knife.
- If you don't have Aleppo pepper, you can substitute an equal amount of Maras pepper or half the amount of fresh ground black pepper.
- If you are not interested in making these meatballs gluten-free, you can use an equal amount of fresh bread crumbs or Panko.
- Prep Time: 40 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Simmer
- Cuisine: Italian-American