I quickly pan-fried the meatballs for 2-3 minutes on each side until browned and cooked. I used a 1" ice cream/cookie dough scooper and dropped each meatball onto the hot frying pan without getting my hands dirty. Note: the uncooked turkey mixture is very soft but cooks up beautifully.
I topped them with a tomato spinach sauce with coconut milk. Hubby LOVED these and he normally prefers the classic all-beef Italian style meatball.
Italian Style Turkey Meatballs with Flaxseed - Gluten-free, Dairy-free and Egg-free
1lb lean ground turkey
3 Tbsp ground flaxseed
3 Tbsp water
1 clove garlic, grated or chopped finely
1/4 cup chopped onion
1 tsp dried parsley
1 Tbsp Italian seasoning
1 tsp dried basil or 1 Tbsp fresh basil, chopped
1/2 tsp salt or no-salt seasoning
1/4 tsp pepper
Place all ingredients in a bowl, and combine with your hand or mixer. (I used my KitchenAid mixer.) Form into desired sized meatballs. Turkey mixture is very soft.
Preheat pan on medium-high heat with about 2-3 tsp extra virgin olive oil. Pan-fry each side for 2-3 minutes until browned and cooked. Serve with your favourite sauce.
- Adapted from Hamburger Patties with Flaxseed