I have tried many different meatball recipes, and it was hard to make one that tasted good, didn’t fall apart, and did not need 20 different ingredients! But, sometimes keeping things simple works the best! I doubled up this recipe to have leftovers in the freezer. The serving size is perfect and will leave you feeling totally satisfied! I paired the meatballs with steamed veggies & Potato Egg Salad (home-made…..recipe coming soon!)
Cook Time: 15-20 minutes
Servings: 15-20 (depending on size of ball)
-16 oz. Ground Turkey
-Small handful of Daiya Shredded Mozzarella
-1/2 cup gluten-free breadcrumbs (or panko)
-1 tsp. Salt
-1 tsp. Pepper
** you can add 1 tsp garlic powder, 1 tsp onion powder for taste
1. Place all ingredients into a large bowl and mix by hand.
2. Use an ice cream scoop (good serving size) to divide evenly sized meatballs onto a lined baking sheet.
3. Go back to each scoop of meat and roll into a ball gently with your hands
4. Bake in the oven for roughly 15-20 minutes (depending on the size)