Turkey Leek Meatballs
30 mins 4 servings
An easy go-to recipe your whole family will love. It freezes beautifully, so make an extra batch to have on hand for those days when life gets too busy to cook from scratch.
Gluten-free, dairy-free
Ingredients
- 1 lb. ground turkey
- 1 leek, minced - include both the white and green parts of the leek
- 2 garlic cloves, minced
- 2 T. fresh ginger, minced
- 2 serrano peppers, seeded and chopped finely (or the hot pepper of your choice)
- 2 T. gluten-free bread crumbs
- 2 T. sesame oil
- Salt and pepper to your liking
Directions
Place all ingredients in a large bowl. Mix and knead until combined.
Divide the mixture into the meatball sizes you prefer.
Place meatballs on a parchment-lined baking tray. Bake at 375 for 15 to 20 minutes.
As oven temperatures vary, check to make sure they're cooked through.
Fun Fact:
I love this combination, though you can adjust it by substituting in your favorite herbs and spices and your choice of meat. You can serve these meatballs not only with gluten-free spaghetti and tomato sauce, but also in a sandwich, as an appetizer, or in a lettuce wrap (adding the shredded greens of your choice, and then maybe some more hot sauce!). As always, let your creative side come out.
From my table to yours - enjoy!
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