Nickel Allergy Friendly Greek Turkey Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground turkey (93% lean)
- ⅓ cup old-fashioned rolled oats
- 1 large egg
- 3 cloves garlic, minced
- ¼ cup red onion, finely grated
- 3 tbsp fresh mint leaves, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 ½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¾ tsp kosher salt
- ¼ tsp black pepper
For searing
- 2 tbsp extra virgin olive oil
For the pan sauce
- 1 can (14 oz) diced tomatoes
- ½ cup low-sodium chicken broth
- 2 tbsp fresh lemon juice
- 1 tsp dried oreganoIngredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
In a large mixing bowl, combine the ground turkey, rolled oats, egg, garlic, red onion, mint, parsley, oregano, cumin, cinnamon, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
- 2
Cover the bowl and refrigerate for 15 minutes to allow the oats to hydrate and the mixture to firm up, making it easier to shape.
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