One recipe I make almost weekly is herby turkey meatballs. They're gluten-free, egg-free, easy-to-make and you'll only need six ingredients.
I usually add the turkey meatballs to zucchini noodles or a kale cesear salad, but I've been trying to change things up with meals and we've been loving nosh platters lately, so I added the turkey meatballs to a mezze platter and really loved it.
Here's how I put the platter together: Pre-make the turkey meatballs then add hummus (store-bought kalamata olive hummus is amazing or you can make your own), tzatziki (recipe below), olives, carrots and cucumbers. It would also be pretty tasty with a little pita bread, which could also make some dang good little leftover sammies the next day.
xxoo — christine
TURKEY MEATBALLS + TZATZIKI
TURKEY MEATBALLS
Ingredients
2 cups fresh herbs (basil and dill) and green onion finely chopped in food processor. (Tip: Sub in spinach if you want to add more veggies to meals.)
4 oz. goat cheese (I've also used Miyokos Mozz for a dairy-free option)
10-oz. ground white turkey (it's in my opinion really important to use white turkey for this recipe, I use Larry Schultz Farm)
Pink himalayan sea salt to taste
Instructions
Pre-heat oven to 425 degrees
Line a baking pan with foil
Add fresh herbs and green onion to food processor with s-blade and chop until fine
Place turkey in medium-sized stainless steel bowl and add a pinch or two of sea salt and goat cheese until well-combined, you may need to use your hands
Mix in fresh herbs to turkey mixture
Use 1.5 Tbsp. scoop to create meatball and place on foil
Bake meatballs in oven for 20–25 minutes, but start watching at 15 minutes
TZATZIKI
Ingredients
1 cup full-fat yogurt (I used Bulgarian yogurt)
1 cup cucumber, diced
1/2 cup fresh dill, finely chopped
Dash of lemon
Salt to taste
Instructions
Chop dill, cucumber and add to yogurt
Mix until well-combined and add lemon and salt
Best after two hours in the fridge
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