Mediterranian Turkey Meatballs
Dairy Free
Gluten Free
Lunch + Dinner
Instructions
Mix the meatball mixture
In a large bowl, combine the ground turkey, gluten free panko, minced shallot, minced garlic, olive oil, smoked paprika, onion powder, thyme, salt, and pepper. Mix gently with your hands until all the ingredients are evenly incorporated and the mixture holds together, taking care not to overwork the meat so the texture stays tender. If the mixture feels too wet, add a bit more gluten free panko; if too dry, add a teaspoon of olive oil.
Shape and bake
Preheat the air fryer to 375°F. Line the baking sheet with parchment paper and lightly oil it with olive oil so the meatballs don’t stick. Shape the mixture into 1½–2 inch balls and place them on the sheet, leaving a little space between each so they cook evenly. Bake for 18–22 minutes, flipping half-ways through, until the meatballs are cooked through and lightly golden on the outside.
Make the Vegetable Medley + Rice
While the meatballs bake, prepare a simple vegetable medley with by combining chickpeas, diced cucumber, red onion, grape tomato, salt, pepper, and olive oil. Rinse 1 cup of rice before combining with 2 cups of water and simmer lightly until ready.
Make it yours!
Finish and serve
Once the meatballs are done, gently transfer them to a bowl over your bed of basmati rice. Plate with desired amount of vegetable medley and garnish with fresh herbs such as thyme and rosemary. Optionally you can add toppings like hummus, a drizzle of olive oil, or red pepper flakes.
