I’m always on the lookout for flavorful, nutrient-dense food to fuel my growing children. These delicious homemade meatballs have become a staple in my rotation along with several other recipes from the bestselling cookbook Run Fast. Cook Fast. Eat Slow: Quick Fix Recipes for Hangry Athletes.
Turkey Trot Meatballs
INGREDIENTS
- 1 tablespoon olive oil
- ½ cup finely grated Parmesan
- ⅓ cup almond flour or oat flour
- ¼ cup finely chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 pound ground turkey
- 1 egg
DIRECTIONS
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and drizzle the oil across the paper, using your fingers to spread it evenly.
Combine the Parmesan, flour, parsley, garlic powder, salt and pepper in a large bowl.
Add the turkey and egg, using your hands to combine. Set aside for 15 minutes to absorb moisture.
Form the meat into golf-ball size spheres, about 16 meatballs, and space them evenly on the prepared baking sheet.
Bake in the center of the oven for 15 minutes. Remove from the oven, flip each meatball and bake 15 minutes more, or until the meatballs are crispy and lightly browned with no pink inside.
Serve immediately or use them in place of deli meat in sandwiches, salads or rice bowls.
Reprinted from Run Fast. Cook Fast. Eat Slow. Copyright © 2018 by Shalane Flanagan (a four-time Olympian and New York City Marathon champion) and Elyse Kopecky (a chef, nutrition coach, inspirational speaker and mom). Photographs copyright © 2018 by Alan Weiner. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
