Turkey Sausage Meatballs

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turkeymeatballs

Turkey Sausage Meatballs

Gluten-free, lactose-free, FODMAP friendly

Serves: 6-8

Sunday brunch, anyone? Pair these with pancakes or Quick Waffles—or if you want to load up on protein, pair them with a plate of scrambled eggs and toasted slices of Mostly Oat Yeast Bread.

Ingredients

  • 1 lb ground turkey
  • 2 tsp kosher salt
  • ¼ tsp finely ground black pepper
  • 2 tsp rubbed sage leaves
  • 1 tsp liquid smoke seasoning
  • 1 egg, beaten
  • ½ slice gluten-free bread
  • 2 Tbsp olive oil

Instructions

  1. Mix ground turkey, salt, pepper, sage, and liquid smoke in a medium bowl. Cover snugly with wax paper, and refrigerate at least 2 hours or overnight to blend flavors.
  2. In a small bowl, crumble the gluten-free bread into fine, soft crumbs. Mix well with beaten egg.
  3. Combine egg mixture with meat mixture. Form into about 30 1” balls.
  4. Heat olive oil over medium-high heat in a heavy frying pan. Brown half of the meatballs on all sides, carefully turning and rolling them several times. Remove to a warm plate and brown the rest of the meatballs in the same way.
  5. Return all meatballs to the frying pan. Reduce heat to low. Cook covered for 5-10 minutes more, until no trace of pink remains. You’ll need to split open a meatball to make sure.
  6. Serve hot.

 

For “Potluck Meatballs”

Make a double batch, nestle them in a small slow-cooker, and pour 1 cup Safe BBQ Sauce over them. Keep warm.

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