I love making all types of meatballs by experimenting with different meats, spices and herbs to make them interesting. Last week, I made my Coriander-Parsley Turkey Meatballs with one of my private cooking class clients and her whole family was jumping with joy because they were SOOOOOOO GOOD!
Check out my super easy meatball recipe below.
Words of advice:
While they are cooking, try not to touch them, except when you flip them the first time. If you move them around too much, they can break and/or the juices will come out and the meatballs will be dry! Last time I checked, nobody likes a dry meatball, so be careful! ;)
Coriander Meatballs
Prep Time: 10 minutes
Cooking Time: 12-13 minutes
Yields: 4 servings, 2 meatballs/person
Ingredients:
1 Pound Ground, organic turkey or chicken, dark meat
1 Whole Egg, mixed or 2 egg whites
1Teaspoon Garlic salt
Pepper
½ Tablespoon Ground coriander
¼ Cup Parsley, chopped
2 Tablespoons Grape seed oil
1/3 Cup Broth
Directions:
Chop parsley and place in a large bowl. Add in the egg, garlic salt, pepper and coriander. Mix well.
Add the meat to the parsley mixture and k
nead well by hand until the ingredients are well combined.
Wetting your hands, to help keep the meat from sticking to them, divide the mixture into 8 equal portions, about 1/4 cup each. Roll each portion into a ball. If you find that the meat is sticking to your hands, just wet them again.
After making the balls, wash your hands well.
Heat the oil in a large non-stick pan over medium-high heat. Add meatballs and cook for 4-5 minutes on one side. After 5 minutes, flip the meatballs, cook for 3 minutes and then add the chicken broth.
Cover with a lid. Cook for 4-5 more minutes or until cooked through.
Drain on a paper towel.
Serve over a bed kale, chard, and/or spinach. You can also add them to the Miracle rice or Noodles.
They are also great over spaghetti squash or with my Hazelnut Zoodles recipe.
You can also make these into hamburgers instead of meatballs.
Place meatballs into freezer to freeze and pop into a soup for a quick dinner option.
You can also make these into hamburgers instead of meatballs.
Place meatballs into freezer to freeze and pop into a soup for a quick dinner option.
Lauren Haas is Holistic Nutritionist. She is an AADP Board Certified Holistic Health Practitioner, C.N.C, C.N.H.P, Certified Holistic Nutrition and Lifestyle Coach. Visit her and get more great recipes at www.haasholistic.com
