Gluten-Free Mini Turkey Meatballs 😋

Gluten-Free Mini Turkey Meatballs

  • Servings: 105 1-inch round
  • Difficulty: Easy

Turkey is a great alternative to beef as it reduces the amount of unhealthy fat in our daily consumption. Our turkey meatball recipe is easy & healthier alternative to beef meatballs. These meatballs add low-fat protein to homemade soups or broths like in our homemade Italian Wedding Soup (see link below). They are also perfect for an appetizer with your favorite dipping sauce or a perfect complement to your favorite pasta dish, just choose the size you want to make. Not only are these meatballs packed with flavor, but they are also gluten-free.  To get our mini meatballs uniform in size, we used the 1-inch side of a melon baller, which is the perfect size for adding to our Italian Wedding Soup. Any size you make them will be delicious!

Ingredients

  • 20.8 oz (1.3 lbs) ground turkey
  • 1/2  large onion, finely minced
  •  3-4 large garlic cloves, finely minced
  • 1/4 cup fresh parsley, chopped (see note for dried amounts)
  • 3 Tablespoons fresh basil, finely chopped (see note for dried amounts)
  • 1/2 tsp fresh rosemary, finely chopped (see note for dried amounts)
  • salt & pepper to taste
  • 1 large egg
  • 1/2 cup 4C Gluten-Free Seasoned Breadcrumbs
  • 1/2 cup Pecorino Romano, grated (Locatelli)

    Directions

    1. In a medium bowl, combine the ground turkey with all the ingredients.
    2. Prepare a large rimmed baking sheet with parchment paper or aluminum foil.
    3. Spray lightly with cooking spray.
    4. Wearing food-grade gloves, put a dab of EVOO on one glove, and rub your hands together. This prevents the meat mixture from sticking to your hands while forming into round balls.
    5. Using a 1-inch melon baller, scoop enough meat mixture to fill the baller. Shake into your hand and roll into a ball. Place each meatball onto the prepared baking sheet in even rows.
    6. Bake at 350ºF for 10-12 minutes on the upper rack. of your oven. After 10-12 minutes put on broil for 2 minutes to lightly crisp the meatballs.
    7. Remove from oven and immediately remove to paper towels to drain. When completely cooled, place in plastic food storage bags and freeze. If using immediately, drop into your favorite broth or soup. Italian Wedding Soup

    Note: When using dried herbs in place of fresh, use the standard ratio of 1 tsp dried herbs for every 1 Tablespoon of fresh herbs.

     

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    Split Pea Soup With Ham 😋 😋

    Split Pea Soup With Ham

    • Servings: 6
    • Difficulty: Easy

    Now that Easter is over, what do you do with all the leftover ham? There's no better time than now to make my hearty, delicious, and comforting split pea soup using all the leftover ham including the bone. Jack looks forward to this soup so much that while it's cooking on the stove he's always asking 'is it done yet'....just like Barbara's dog, Lexi, barking while she waits to be fed! I think you get the picture!!! 🤣

    Ingredients

    • 1/4 cup unsalted butter
    • 2 cups chopped yellow onion
    • 1 cup celery, diced
    • 1 cup carrot, diced
    • 1/2 tsp kosher salt
    • 1/2 tsp ground black pepper
    •  3 garlic cloves, minced
    • 1 lb dried split peas, rinsed
    • 1 meaty ham bone (leftover from holiday dinner)
    • 2 small bay leaves
    • 2 tsp thyme, divided
    • 7 cups Swanson Bone Broth Chicken or Swanson Low-Sodium Chicken Broth, both are gluten-free
    • 1 cup water
    • 1½ cups diced or shredded ham

     

      Directions

      1. In a large pot or Dutch oven, melt the butter.
      2. Add the onion, celery, & carrots.
      3. Cook the vegetables on a low flame until vegetables are soft and just starting to show golden color, about 8 minutes.
      4. Add garlic and cook for 1 minute.
      5. Add the split peas, salt & pepper and stir to combine.
      6. Add the ham bone, bay leaves, and 1 tsp of thyme.
      7. Stir in chicken bone broth and water.
      8. Bring to a boil and then reduce heat to low and simmer uncovered for approximately 90 minutes.
      9. Stir often until peas are cooked down and soup has your desired consistency. (Add more water or broth if it thickens too much).
      10. Add the diced or shredded ham 10-15 minutes before the soup is done.
      11. When done, remove the ham bone and bay leaves. If any fatty chunks fell off the bone during cooking remove them as well.
      12. Add remaining tsp of thyme and stir.
      13. Ladle hot soup into your favorite bowl and enjoy!

      Notes: This recipe does not contain any flour, and is naturally gluten-free if you use our recommended Swanson brands. It’s been my experience that other brands may contain wheat so please make sure you read the labels carefully.

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