So, Christmas is in almost a week and instead of standing around my kitchen making batches on batches of Christmas cookies, here I am… making meatballs. But you guys, when the weather is cold like this, there is nothing I want more than a big bowl of warm meatballs with hot marinara sauce. Yes, I’m clearly in too deep.
Now my love affair with meatballs stems back to high school when my mom would make the most tender turkey meatballs ever and I remember no other meatballs quite compared. But the thing about meatballs to me is that most people commonly associate them with pasta. However in my opinion, they can be eaten on their own, with a side of roasted vegetables or my favorite way, on top of zucchini noodles with nutritional yeast.
For at least the past year every time I’m craving turkey meatballs, I just give into my laziness and head straight to Whole Foods and grab some behind the prepared foods counter. The problem is they’re filled with unbleached flour and parmesan cheese, not two ingredients I would normally use in my own cooking. While they’re fine here and there, I figured it was time for me to make my own meatballs. Especially since spending $10 on 4 meatballs gets a bit old. So these magical gems were created.
I bought ground turkey on Monday and was originally just going to cook it over my stove and serve it next to vegetables to have meals on hand throughout the week. But then I realized meatballs were a must. Since most meatballs call for bread crumbs and/or flour, both of which I didn’t have on hand, I went straight for a box of Simple Mills Pizza Dough Mix. Their pizza dough mix includes almond and coconut flour, cauliflower, flax meal, baking soda and garlic so I figured they would hold the meatballs together while binding with the egg. While also giving off the pizza flavor.
Then I threw in a bunch of spices and arugula, popped them in the oven for 35 minutes and they worked out. Lunch was born. It included a bed of zucchini spiralized with a good 1/2 cup of marina sauce, of course. Zoodles all day, every day.
- 1 lb organic lean ground turkey
- 1 tsp 21 Seasonings Salute (from Trader Joe's, optional)
- 1 tsp ground garlic
- ½ cup arugula, chopped
- 1 egg (organic, pasture-raised if possible)
- ¼ cup nutritional yeast
- ¼ cup Hope Foods kale pesto
- Dash of pink himalayan sea salt
- Dash of pepper
- ½ cup Simple Mills Pizza Dough Mix, plus an additional ¼ cup set aside
- Preheat oven to 400º.
- Combine all ingredients together in a large bowl aside from the additional ¼ cup Simple Mills Pizza Dough Mix, combine until egg, spices and arugula are mixed into the turkey very thoroughly.
- Spray a baking sheet with coconut or olive oil.
- Scoop turkey into average meatball sized spheres. Place on cooking sheet and then sprinkle all of them with the ¼ cup of Pizza Dough Mix that you originally set aside.
- Place in the oven for 15 minutes. Take out, flip over, cook for an additional 10.
No worries if you don’t have Simple Mills Pizza Dough Mix on hand (although you should and I couldn’t recommend it enough), you can swap it for almond flour (found at Trader Joe’s, Whole Foods, etc) and 1 additional tsp of garlic powder.
As for the Hope Foods Kale Pesto, you NEED it in your life and most certainly in these meatballs. I’ve been a fan of Hope Foods since day 1 and their kale pesto is pretty much a pesto version of hummus. It has garbanzo beans, basil, olive oil and hemp seeds. It’s a freaking dream come true.
Now I know what I’ll be making my family for Christmas. Because who doesn’t want to cozy up with meatballs next to the fireplace while watching 25 days of Christmas? Duh!
If you make these, let me know and tag me on social media #chickpeainthecity so I can see the magic that is these turkey meatbawwwlz.