INGREDIENTS

2 lbs. ground turkey

2 eggs

1 small red bell pepper, chopped

1 small green bell pepper, chopped

½ medium sized purple onion, chopped

3 garlic cloves, finely diced

¼ cup almond flour

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon dried parsley

Coconut oil (for frying)

INSTRUCTIONS

1.  Prep all ingredients ahead of time.

2.  Place skillet under medium heat and add 1-2 tablespoons of coconut oil.

3.  Once oil has melted, add onions and cook until translucent (about 3 minutes).

4.  Add in red and green bell peppers the skillet (about 3 minutes).

5.  Add in garlic and sauté (about 3 minutes).

6.  Pour onion/pepper/garlic combination into a mixing bowl and let it cool for a few minutes.

7.  In a separate bowl, and using a wooden spoon, combine turkey, eggs, sea salt, black pepper, almond flour and the (already cooled off) onion/pepper/garlic mixture.

8.  Line parchment paper on your counter.

9.  Grab a handful of your mixture and form little meatballs (1 ½” x 1 ½”); place meatballs neatly on the parchment paper.

10.  Place skillet under medium heat and add 2 tablespoons of coconut oil. Once oil has melted, place six meatballs in your skillet and cover skillet with a lid. Let meatballs cook for about 4 minutes (bottoms should get golden brown).

11.  After one side of the meatballs has cooked for 4 minutes, open the lid and using your tongs, turn meatballs around to let the other side cook (be sure to close the lid again). Cook for another 4 minutes or until golden brown.

12.  Repeat steps 10-11 until you’ve cooked all the meatballs.

13.  Enjoy meatballs by themselves or accompany them with cauliflower/parsnip mash.

Source:  https://www.amazingpaleo.com/2013/02/26/seasoned-turkey-meatballs/