Turkey-Beef Gluten Free Meatballs

Here’s another high-protein staple in my lunches and dinners this season. Enjoy!

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2 Egg whites

1/2 pound each of ground turkey and ground beef (or you can use lamb or bison if you’re so inclined.)

1 tsp minced garlic

1 tsp ea dried or fresh minced oregano, basil and rosemary

2 Tbsp fresh grated parmesan

3-4 Tbsp canola oil for frying

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Combine all ingredients except oil in a bowl and mix by hand.  Roll into balls.

Heat oil in heavy pan until a drop of water sizzles on contact.

Cook in batches in canola oil in cast iron skillet, gently turning w flat tongs until browned well on all sides. Since there are no breadcrumbs, these meatballs are a bit less sturdy than ordinary ones, so wiggle gently before turning to make sure they’re ready to turn. Place them on a paper towel or piece of parchment paper to drain.

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Serve with red sauce, grated parmesan and mozzarella cheese over 1 C steamed cauliflower or broccoli. They’re also good plain. They freeze well in sealed bag or container. Reheat in the broiler, toaster oven, or microwave.

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