Turkey-Beef Gluten Free Meatballs

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


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


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.


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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s