Ingredients
Scale
1 lb. Ground Turkey
1/4 cup goat cheese (optional…you can use feta or parm if you prefer)
1 Egg
1 Tbsp Olive Oil
3 cloves garlic (minced)
1 tsp Parsley
1 tsp Onion Powder
1/2 tsp ground pepper
1 tsp Sea Salt
1/4 cup organic Panko or Gluten Free (you can sub for 1/4 cup almond flour)
2 Tbsp jarred Pesto
Instructions
- Combine all ingredients, except meat in a bowl. Stir.
- Add protein and stir well.
- Form 1-2 inch balls, I like to use a large cookie scoop
- Two way’s to cook:
- Crockpot-drizzle small amount of olive oil on bottom of LARGE crockpot, add meatballs and cook on LOW for 4 hours. OR
- Put oven on 350 degrees. Place baking paper on large sheet pan, place meatballs on pan. Bake for 20 minutes and check for doneness. If not, check in 3 minute increments.
- These keep well in the fridge for 3-4 days and are great reheated quickly on the stove top in a pan with just a bit of oil. My family even likes them cold
