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Elizabeth’s Turkey Meatballs

Makes about 10


  • 2 lb. Ground Turkey
  • 1 Egg (lightly beaten)
  • ¾ cup grated aged cheese
  • ½ cup Almond Flour
  • 2 minced Garlic Cloves
  • 1 tsp. crushed Oregano
  • ½ tsp. ground Rosemary
  • ½ tsp. ground Basil
  • ½ tsp. ground Fennel Seeds
  • ½ tsp. Salt
  • Dash of pepper


  1. Mix all together with a large fork to avoid overworking. (Overworking makes for very dense meatballs). Run hands under cold water before forming meatballs. They’ll be a bit gooey compared to beef meatballs.
  2. Make large meatballs – about 2 to 3” across.
  3. Bake at 350 degrees on a sheet pan for about 45 minutes.

Note: I like to use what I want right away and then put the rest on a plate (not touching) and freeze. Once frozen, put serving sizes in a Zip Lock Freezer Bag or use a Vacuum Sealer. Great for grabbing a quick meal later.