| 13 | 25 | 194 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 454 gm | Ground turkey, extra lean |
| 3 tbsp | Almond flour/meal, Bob's Red Mill |
| 1 large | Egg |
| 1 small | Yellow onion (finely diced) |
| 2 clove(s) | Garlic (minced) |
| 1 tsp | Lemon peel (zest) (optional, but so good) |
| 1/4 cup | Parsley, fresh (finely chopped) |
| 1 tbsp | Rosemary, fresh (finely chopped) |
| 1 tbsp | Sage, fresh (finely chopped) |
| 2 tbsp | Basil, fresh (finely chopped) |
| 1/4 medium pepper(s) | Red bell pepper (finely chopped) |
| 3/4 tsp | Sea Salt (or to taste) |
| 1/4 tsp | Black pepper (or to taste) |
1. Preheat oven to 400 degrees F and line a cookie sheet with parchment paper.
2. In a large bowl, mix together all ingredients, with the exception of the 1/4 cup of almond flour, until well combined.
3. Wet your hands slightly and form 1 1/2-inch meatballs. You should have about 16-18 meatballs.
4. Roll the meatballs in the almond flour and place them on a parchment-paper-lined cookie sheet.
5. Bake in the oven for 15 minutes or until no longer pink inside.
6. Serve immediately.
To make nightshade free - omit red peppers
| Meat | 1.3 |
| Meat Alternative | 0.3 |
| Vegetables | 0.3 |
