I'll be honest, I wasn't totally sure I was going to love this recipe because of the peppers in it. But I was very wrong. These are delicious. Matthew loved them too. The girls would have liked them without the peppers, but as is, weren't big fans. This is delicious in some homemade sauce. Great recipe, that I will definitely make again.
2 lbs. ground turkey
2 eggs
1 small red bell pepper (chopped)
1 small green bell pepper (chopped)
½ medium sized purple onion (chopped)
3 garlic cloves (finely diced)
¼ cup almond flour
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried parsley
Coconut oil (for frying)
Place skillet under medium heat and add 1-2 tablespoons of coconut oil. Once oil has melted, add onions and cook until translucent (about 3 minutes). Add in red and green bell peppers the skillet (about 3 minutes). Add in garlic and sauté (about 3 minutes). Pour onion/pepper/garlic combination into a mixing bowl and let it cool for a few minutes.
In a separate bowl, and using a wooden spoon, combine turkey, eggs, sea salt, black pepper, almond flour and the (already cooled off) onion/pepper/garlic mixture. Line parchment paper on your counter. Grab a handful of your mixture and form little meatballs (1 ½” x 1 ½”); place meatballs neatly on the parchment paper.
Place skillet under medium heat and add 2 tablespoons of coconut oil. Once oil has melted, place six meatballs in your skillet and cover skillet with a lid. Let meatballs cook for about four minutes (bottoms should get golden brown). After one side of the meatballs has cooked for four minutes, open the lid and using your tongs, turn meatballs around to let the other side cook (be sure to close the lid again). Cook for another four minutes or until golden brown. Continue until all meatballs are cooked.
* Makes about 20 meatballs
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