Pescatarian Turkey & Spinach Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 2 cups fresh baby spinach, finely chopped
- 3 tbsp cassava flour
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp fine sea salt
For searing
- 2 tbsp coconut oil
For the pan sauce
- ½ cup bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 2 minutes until the gelatin has fully absorbed the water and formed a thick gel.
- 2
In a large mixing bowl, combine the ground turkey, chopped spinach, cassava flour, bloomed gelatin, garlic, parsley, thyme, turmeric, ginger, and salt. Mix with your hands until just combined — do not overwork the mixture, or the meatballs will be dense.
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