Skillet Turkey Meatballs
- 1 large egg
- 2 pounds 97-98% lean ground turkey
- 2 Tablespoons unsweetened almond milk
- 1/3 cup almond flour
- 3 Tablespoons olive oil
- 1 teaspoon minced garlic
- 2 teaspoons dried oregano
- 2 and 1/2 teaspoons dried basil
- 2 and 1/2 teaspoons dried parsley
- 2 teaspoons salt, divided
- 1 teaspoon fresh ground black pepper
- two 28-ounce cans crushed tomatoes
- 3 garlic cloves, sliced
- 1/2 cup fresh basil leaves
- Grab a large baking sheet. For easy clean up, line the baking sheet with foil. Set aside.
- Beat the egg in a large mixing bowl. Add the ground turkey, milk, almond flour, 1 Tablespoon olive oil, garlic, oregano, basil, parsley, 1 teaspoon salt, and pepper. Mix everything together so the ingredients are combined (the best kitchen tool for this is your hands!) — be careful not to overmix. Roll into desired size balls — mine were a little larger than a golfball. Place all the rolled meatballs onto the baking sheet.
- Coat a large non-stick skillet with the remaining olive oil — 1 Tablespoon per batch of meatballs, and bring to medium-high heat. Lightly brown the meatballs for about 1 minute on each side. Place the browned meatballs back onto the baking sheet.
- Reduce the heat to medium-low and add the crushed tomatoes, garlic, remaining salt, and fresh basil into the skillet. Let simmer for 5 minutes. Add the meatballs into the sauce and cover with a lid. Cook for 20 minutes or until the internal temperature of the meatballs reach 165°F.
- Serve with pasta, as meatball subs, plain, etc. Store leftovers covered in the refrigerator for up to 1 week.