Cofrin Park

Cofrin Park
Cofrin Nature Park

Friday, April 12, 2013


Who wants some TASTY MEATBALLS that are EASY TO PREPARE, go with many other recipes, freeze well, travel well and PROVIDE PROTEIN, without wheat?
For those who which to avoid wheat products, here's a twist on an old classic meatball recipe that I bake, instead of pan fry. Traditional recipes call for bread crumbs. I substitute rolled oats, which tastes better, no wheat and superior texture. The meatballs do not fall apart when added to sauce.

These spicy meatballs have a depth of flavor that even my many men love! No one could not tell that I used turkey instead of beef.

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1.25 lbs Lean ground turkey
1 large egg
3/4 cup rolled oats
1/4 c. grated Parmesan cheese
2 Tablespoons dark sesame oil
2 Tablespoons tamari sauce (low sodium)
2 Tablespoons chili paste
2 Tablespoons tomato paste
3/4 cup dry red wine
1 teaspoon ground pepper
1 teaspoon white pepper
1/4 teaspoon red pepper
1/4 teaspoon fennel seeds
1/4 teaspoon ground nutmeg
1 teaspoon cumin
1/2 teaspoon sage

Preheat oven: 375 degrees Fahrenheit.

Mix all ingredients, except the turkey, in a bowl.

Add the turkey to the ingredients and combine. I use my hands.

Form mixture into approximately golf-ball sized meatballs. Use a 1/3 measuring cup to get equal portions.

Place meatballs on a non-stick baking sheet (or line a baking sheet with parchment paper and spray with non-stick cooking spray.) Very lightly coat meatballs with olive oil. [NOTE:  Aluminum foil does not work well. The meat will stick to the foil, and tear when turning the meatballs!]

Bake for 10-15 minutes until meatballs begin to brown.
Turn meatballs to brown on other side.
Bake another 10 minutes.

Serve warm with grilled veggies; or cool and store in covered container, and refrigerate.

COOKS NOTE:  I refrigerated meatballs in container for 24 hours before adding to marinara sauce. Tasted fantastic!

Freezes well.

Great travel food for lunch!

Please let me know how you like it!

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