These yummy bites are a great way to add extra fiber and veggies to any meal or snack. And with over 4 mg of iron, these meatballs are a terrific boost to this most common nutrient-deficiency.
Serve as a snack or over roasted spaghetti squash and spinach for a light dinner. This recipe was inspired by Dr. Deanna Minich, author of the Whole Detox.
- 1 medium yellow onion, peeled and in chunks
- 2 garlic cloves, minced
- 3 cup carrots, in 3-inch chunks
- 1 1/2 cups kale or spinach, finely chopped
- 1 pound organic or pastured ground turkey
- 1 cup cooked lentils (if using canned, make sure to rinse)
- 1 1/2 cups spinach, lightly chopped
- 1/4 cup parsley, lightly chopped
- 2 pastured eggs, beaten
- 2 tablespoons coconut flour
- 2 tablespoons flaxseed meal
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano
- 1 teaspoon sea salt
- Freshly ground pepper to taste
- Preheat oven to 400 degrees F.
- In a food processor, add onion, garlic, carrots, spinach and parsley. Mix until finely chopped.
- In a large mixing bowl, combine turkey, lentils, coconut flour, eggs, mustard, oregano, flaxseed, salt and pepper. Add veggie mixture from food processor and mix together.
- Form mixture into 24 1-inch round balls and place on parchment paper-lined baking sheets.
- Bake for 25 minutes until meatballs are lightly browned.
- Serve 3 meatballs atop roasted squash or other veggies, sprinkled with baby spinach and drizzled with plain pastured yogurt or coconut yogurt. Enjoy!