Eosinophilic Esophagitis Friendly Swedish-Style Turkey Meatballs
Total time50 min
Prep time20 min
Cook time30 min
4.6(3)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- ⅓ cup oat flour
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 tbsp finely grated yellow onion
- 2 garlic cloves, minced
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp extra virgin olive oil
For the gravy
- 2 tbsp extra virgin olive oil
- 2 tbsp arrowroot starch
- 1 ½ cups low-sodium chicken broth
- ½ cup full-fat coconut milk
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground turkey, oat flour, egg, grated onion, minced garlic, allspice, nutmeg, salt, and pepper. Mix with your hands until just combined — the mixture should hold together when pressed but not be overworked.
- 2
Roll the mixture into balls about 1 1/2 inches in diameter (roughly 1 heaping tablespoon each), placing them on a plate as you go. You should get about 20–22 meatballs.
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