Turkey Meatballs

This is an easy recipe I batch cook to have on hand for quick meals. 

Makes about 115 meatballs. 

Serving size: 5 meatballs = 23g protein, 3g net carbs, 14g fat, 246 calories

• The beef gelatin is optional, but it helps bind the turkey together and adds protein.
• The parm cheese also helps bind the meat. Pork rind crumbs can be substituted 1:1 for a dairy free version.
• The nutritional yeast is also optional, but it adds flavor and more protein. 
• The bacon grease is critical to tenderness. Any fat can be substituted 1:1. 

Step 1 ingredients:

3 Tbsp dehydrated celery, or 5 stalks fresh, minced

2 Tbsp dehydrated carrots, or 2 fresh large, minced

3 Tbsp dehydrated onion, or 1/2 fresh medium or large, minced

1/2 cup boiling water (only if using dehydrated veg...omit if using fresh)

Step 2 ingredients:

5 eggs

3/4 cup parmesan cheese (grated in the can)

1 Tbsp Johnny's Seasoned Salt, or sea salt

1 tsp ground black pepper

1 1/2 Tbsp garlic powder

1 tsp Italian seasoning

3 Tbsp nutritional yeast flakes (optional)

Step 3 ingredients: 

5 lbs ground turkey

1/4 to 1/2 cup bacon grease

2 Tbsp beef gelatin (optional)

Step 1: In a large bowl combine the boiling water and dehydrated vegetables. Let sit 20 minutes. Move to step 2 if using fresh minced vegetables.

Step 2: Add the eggs and dry ingredients to the vegetables. Mix well. 

Step 3: Add the turkey and bacon grease to the bowl. Sprinkle the beef gelatin over the turkey and immediately mix all ingredients well with your hands, just until evenly distributed. Do not over mix. 

Step 4: Use a medium cookie scoop to make meatballs. Roll lightly in your hands to eliminate ragged edges. Place on a lightly greased 1/2 sheet pan. Bake in a preheated oven at 350 for 20 minutes. Will not brown well in the oven....good for using with sauces. Cook on the stove or air fryer (350 for 15 minutes) for browned meatballs.

Freezes well cooked or uncooked. Freeze on 1/2 sheet pans and place in a ziploc to keep from sticking together. Increase air fryer time to 20 minutes if cooking from raw frozen. Thaw first, then warm if precooked.