There is really not much to say about these except they are so freakin’ good I could have tripled the batch and they STILL would have all been eaten. I borrowed this sauce from a zoodle dish I created awhile back and holy meatballs, this is a winner.
In fact, I actually let each kid taste one and afterwards they chased me around the yard as I was attempting to snap photos of them. So in the event you think I am getting a bit carried away, ask my peeps, they’ll tell ya! Dunk in extra coconut aminos if you must but my hunch is that you won’t need a thing to accompany these lil homies. ‘Cept maybe your mouth to toss em into!
Ingredients:
- 1 pound ground turkey meat
- 2 tablespoons full fat coconut milk
- 3 tablespoons coconut flour (or water chestnut flour)
- 2 tablespoons coconut aminos
- 1 tablespoon 100% maple syrup
- ½ teaspoon minced garlic
- ¼ teaspoon ground ginger
- Pinch salt
- 1 tablespoon avocado oil (or coconut oil melted)
- Freshly minced chives
1. Preheat oven to 350
2. Combine all ingredients in a mixing bowl and blend well with hands
3. Make ball shapes and place onto a foil lined baking sheet
4. Bake for 25 minutes then carefully remove from oven
Do you think olive oil would work in this recipe in place of the avocado and or coconut oil?
Yes is sure would!
Do you recommend white or dark meat ground turkey? I use both and find that in meatballs usually I mix them. But some recipes seem better with one or the other, just wanted to see what you used and if you prefer one or the other? I find sometimes the all white is too dry. But I can’t wait to make these, they look delicious! Thank you!
I think this is dark meat that I use. I didn’t pay much attention but compared to the white meat they hold together well so I am guessing dark!
Do you think this would be just as good with ground pork? It’s what I usually have on hand. Thank you
I think ground pork should work too!
The coconut flour is too much in this recipe. Mine turned out very dry. The taste was good, although I at least doubled the spices.
You are the first person to report that these are dry. Mine are actually always very tender. Keep in mind that your brand of coconut flour can create variability as some are much more absorbent than others.
Yes, maybe my coconut flour is different. I made from more than a pound of meat and it was still very dry, I could hardly swallow them. Their taste was good and I will make it again but I’ll use much less flour.
I definitely didn’t design them to be dried out choking hazards. Hope your next round goes better!
I don’t have coconut milk on hand, but these sound too delicious to wait for a trip to the store. Do you think I could get by with almond milk and upping the oil a bit?
YES!
I don’t have any coconut aminos. Can I substitute something else?
You could sub gluten free Tamari if you tolerate soy!
Thanks!
This looks awesome! Glad to hear it was good with beef too, as that is what I am more likely to have on hand.
I have that cheese book! Sadly, I haven’t had time to make anything from it but the recipes are spelled out simply and it seems really approachable. I’d recommend it … if just for the pictures of cheese.
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