Loaded Veggie Turkey Meatballs

Ingredients

• 1 pound ground turkey (preferably thigh meat)
• 1/2 cup lightly steamed broccoli florets , finely chopped
• 1/2 cup kale, finely chopped (or any other green)
• 1/2 cup carrots, finely chopped
• 2 tbsp fresh cilantro, finely chopped (or basil, parsley, or dill)
• 1 egg, beaten
• 2 tbsp butter or ghee, melted
• 1 tablespoons coconut flour*
• 1 tsp salt
• 1/2 tsp garlic powder
• Pepper, to taste

• Coconut flour, or sub any flour that you have like almond or cassava, but you will have to use at 2-3 tablespoons of any other flour. Start with 2 and add another if mixture seems too sticky to roll.

Instructions

1. Preheat oven to 400′ F. Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet.

2. Lightly steam the broccoli for a few minutes (optional, but ideal for the best texture).

3. Put all veggies in a food processor to chop them up.

4. Combine all meatball ingredients in a large bowl until well incorporated.

5. Roll into about 28-30 small meatballs ( I use a small cookie scoop to get uniform balls) and place onto prepared baking sheet.

6. Bake for 15-18 minutes, until baked through and slightly golden.