There’s an Italian restaurant in downtown Silver Spring that I love called Olazzo. I regularly go there after work to get a glass of wine and hit up some of their happy hour specials. One is meatball sliders. I obviously don’t eat bread so for me it’s just meatballs.
It’s actually one of the only places I’ve ever had meatballs and they are SO GOOD. Unfortunately, whenever I’ve tried to make meatballs at home, they never come out as well. Until now. I’ve literally never cooked with ground turkey before but it may be my new go-to. The texture is unbelievable. While my ground beef meatballs were tough, thick and dry – these are soft and moist (literally the worst word ever but it’s fitting here).
The flavor is awesome too. I don’t mean to go all Chris Traeger on you, but I thought the turkey tasted just as good (if not better) than the ground beef.
Hope you like them as much as I do!
- 1 lb turkey
- 1/3 cup almond flour (I use THIS brand)
- 1 egg
- 1/2 tsp dried oregano
- 1 tsp dried or fresh garlic (I'm a garlic fiend, you can add less if you're not)
- basil to sprinkle overtop
- 1 tbsp unflavored coconut oil (found HERE)
- 2 cups of organic spaghetti sauce (I like THIS one)
- optional: sprinkle of pecorino romano, a sheep's milk cheese
- Mix the turkey, egg, salt, pepper, oregano, almond flour, garlic and romano (if using) with your hands. Get in there with your hands! Have some fun with your food!
- Melt the coconut oil in a pretty big pan on medium to medium high heat that you can cover with a lid.
- While that's melting, form the meat into balls.
- Fry the meatballs on both sides until golden brown. We're not looking to cook through, just get a nice sear.
- Once you sear them, turn the heat to low and add the spaghetti sauce.
- Cover and let it simmer for about 20 minutes.
- Sprinkle with basil.
- Serve! This would be amazing with spiralized noodles.