turkey meatballs with red pepper & tomato sauce
turkey meatballs
1pound ground turkey
3-4 tablespoons coconut flour
1 1/2 teaspoons each:
- garlic powder
- onion powder
- dried thyme
- dried rosemary
- dried basil
- salt
- peper
1/2 teaspoon cayenne
2 teaspoons nutritional yeast
2 tablespoons finely chopped Italian flat leaf parsley
1 egg
2-4 tablespoons chicken stock* (make sure it is Whole30 complaint like Pacific)
Whole30 cooking fat of choice (avocado oil, coconut oil, ghee, etc.)
*Pacific Chicken Stock & Bone Stock are compliant; Pacific Chicken Broth is not.
Combine all the ingredients, except water, in a bowl. Use your hands to mix thoroughly. Do not overwork the meat mixture. Add 1 tablespoon of stock and incorporate into the meat mixture. Check the texture it should be light, smooth and feel tender. Continue to add stock until the texture is correct.
In a pan, heat cooking fat over medium heat. Place the meatballs in the pan, making sure it is not over crowded. Brown meatballs in batches. Set aside.
red pepper & tomato sauce
1 medium red bell pepper, seeded and coarsely chopped
3 oz tomato paste
4-6 cloves of garlic peeled
1 oz anchovy filets
2 tablespoons of extra virgin olive oil
1/2 cup (or more) chicken stock* (make sure it is Whole30 complaint like Pacific)
salt & pepper to taste
Place all ingredients into a high speed blender and blend until smooth. If the sauce is too thick, add more chicken stock until it is sauce-like.
To assemble:
Add sauce to a pan and add browned meatballs to the pan. Gently heat the sauce and meatballs until the meatballs are fully cooked- about 20 minutes. The meatballs should be lightly coated in the sauce, not immersed in it.
Serve over lightly sautéed zucchini noodles in olive oil and garlic.
