Turkey Beet Meatballs by Tana Amen

Ingredients:

• 2 tablespoons avocado oil
• 2 lbs dark ground turkey
• 1/2 large red beet (about 1 cup finely grated)
• 1 large sweet onion (about 1 cup finely grated)
• 8 cloves garlic (minced)
• 1 tablespoon ginger (peeled fresh)
• 1/2 cup parsley (chopped)
• 1 tablespoon turmeric
• 1 tablespoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Set oven to 375F (the convection roast setting will help create a browning of the outside of the meatball but isn’t necessary if you don’t have convection)
2. Cut the half beet and sweet onion into large chunks.
3. In a food processor, blend the beet, onion, and garlic, and ginger until a fine mealy consistency.
4. In a medium to large bowl, mix the turkey meat, the beet mixture, chopped parsley, turmeric, smoked paprika, and coriander, salt and pepper.
5. Line a rimmed cookie sheet with parchment paper and lightly coat with avocado oil.
6. Ideally using a 1 ounce portion scoop, portion into about 55 meatballs. If you don’t have a portion scoop, use a large tablespoon and form a round ball with your hands. Portion into rows on the lightly greased, parchment lined cookie sheet.
7. Roast in the oven 15+ minutes until fully cooked inside and lightly browned.

For more recipes by Tana Amen click here!