Gluten Free Turkey Meatballs with Onion Sauce
We had a fabulous Christmas, and I hope you all enjoyed your holidays, as well! Time with the family was so sweet, and we had a great time celebrating the birth of our Savior with the ones we love! Emily is really into Harry Potter these days, and one of her gifts was The Unofficial Harry Potter Cookbook
I highly recommend this cookbook, especially if you are British or like Harry Potter. My mom, whose dad grew up in England, loved browsing through the recipes. As you can see in the pictures, we served our meatballs with pumpkin juice. Pumpkin juice is served at most meals in Hogwarts, so the kids got a kick out of that!
Some of the modifications we used to make these meatballs fit our needs are that we used turkey, instead of beef, gluten free bread crumbs, instead of regular, and I added extra parsley. Turkey is high in tryptophan, and it’s easier to digest than beef. I had too much ham on Christmas, and my tummy is begging for healthier meats! Gluten free bread crumbs aren’t lower in carbs than regular bread crumbs, but there is only half a cup in 6 servings. There’s also a little bit of gluten free bread crumbs
Before we get to the recipe for the Gluten Free Turkey Meatballs with Onion Sauce, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 1 Large Egg
- 1 1/4 Lbs Ground Turkey
- 1/2 Cup Gluten Free Bread Crumbs
- 1 Small Onion (diced)
- 1/3 Cup Fresh Parsley (chopped fine)
- 1 Pinch Nutmeg
- 1 Tsp Sea Salt
- 1/2 Tsp Freshly Ground Pepper
- 2 Tbsp Olive Oil
- 2 Tbsp Olive Oil
- 1 Medium Onion (chopped)
- 2 Tbsp Gluten Free All Purpose Flour
- 1 3/4 Cup Organic Chicken Broth
- Sea Salt (to taste)
- Freshly Ground Pepper (to taste)
- 1 Pinch Nutmeg
- Whisk the egg in a large bowl. Stir in the remaining ingredients and combine well. Roll the meatballs with your hands and set them next to each other on a plate. Smaller meatballs are better, because they cook through quicker.
- Heat the olive oil over medium heat in a large cast iron skillet. Place the meatballs in the hot pan and cook for a few minutes on each side. Make sure they are cooked all the way through before removing them from the heat.
- If you are having trouble cooking the meatballs all the way through place the cast iron skillet in a 350 degree F oven until they are done. Cut one in half to make sure they're done.
- Heat the oil over medium heat and add the onions. Cook the, stirring, until they start to turn light brown.
- Sprinkle the onions with flour and stir for about 30 seconds. Stir in the chicken broth and add sea salt, nutmeg, and pepper.
- Bring the sauce to a boil and let it simmer until it thickens. Turn off the heat and spoon it onto your meatballs. Enjoy!