While I’m in the throws of studying, I thought I would share my friend Tera’s recipe with you all.
Tera is a very good friend of mine. God brought her into my life at a time when I desperately needed a friend and woman of God to walk beside me. I will be forever grateful for her influence and friendship in my life.
You all know I’m not a big meat eater. In fact, I used to be a vegan… until I wanted to eat eggs again. Now, if you put a piece of good salmon in front of me, I will lick my plate clean. However, I never want to say I’m a __________. I just don’t want to box myself in like that.
I tried Tera’s meatballs, and I have to admit… they are good! They aren’t “meaty”. I usually don’t like meat because of that meaty chewy texture. These are soft and moist.
These obviously aren’t allergen free for me with the eggs and almond flour. I’m working on an allergen free recipe, but so far nothing comes close to the original! 🙂
Tera’s Turkey Meatballs
- 1lb lean ground turkey
- 1 egg
- 1/2 cup almond flour
- 1Tbsp GF worcestershire sauce
- seasoning on choice- I used basil, pepper, and powdered onion
Mix all together. (with non-latex gloves because I’m afraid to touch meat…..don’t laugh)
Form into balls.
Cook on 350 for 15-20 minutes if small meatballs. 30 minutes if meatballs are large.
Tera cooks them in muffin tins and makes large meatballs. I like the smaller ones so that I can disguise that it is meat easier.
I still have the mental hurdle to get around! 🙂
They are good over pasta, salad, or eaten as a bite sized snack!
As I told you all yesterday on Instagram and Facebook, I would rather be doing anything, even scrubbing toilets, rather than be studying for this exam this week. Bare with me, the exam is Saturday. I’ll be back to normal then!
Wanna join me?? It’s fun!! 😉
Do you prefer turkey or beef meatballs?
Does anyone else have an issue with the texture of meat?
Tell me something nice!