Turkey Sausage Meatballs
Sausage meatballs add flavor to any dish, whether you are adding it to spaghetti (using zucchini noodles, perhaps?) or to eat them on their own, they will definitely be a look forward to meal. I like to use free-range turkey sausage in my sausage meatballs, only because I personally do not find pork very satisfying.
If you like, you can add these sausage meatballs to my spaghetti sauce in my online cookbook eBook, The Unconventional Gluten-free Cookbook. Serve alongside fresh green beans (I’m growing my own in my garden–post about this coming soon!) and a raw salad.
These are free from gluten, grains, sugars and all unnatural ingredients. If you do decide to use pork sausage, look for sausage that is free from BHT and carcinogen preservatives like nitrate/nitrites. With turkey or beef, stick to free-range and grass-fed, if possible, for a better nutritional profile (grass-fed beef is anti-inflammatory, whereas grain-fed beef is pro-inflammatory).
- 1 pound sausage (whichever type you prefer)
- 1 egg
- ¾ cup almond meal or flour
- 1 clove chopped garlic
- ¼ cup chopped onion
- ¼ tsp. Himalayan salt
- Dash of Pepper
- Preheat your oven to 375 degrees while preparing the ingredients.
- In a medium bowl, combine all ingredients and mix well to combine.
- Form mixture into 1-2″ balls and lay on a glass baking dish.
- Bake for 15-20 minutes, or until cooked through.
- Take out of the oven and serve immediately.
Nutrition Data Per Serving (6 servings, Turkey Sausage)
This is The Healthy Advocate.