Cilantro Lime Turkey Meatballs
Turkey meatballs don’t have to be boring. These are packed with fresh and light flavors you’ll surely love.
What you'll need: Makes 5 servings
For the meatballs:
1 lb ground turkey
1/4 cup bread crumbs (or almond flour)
1 tsp Italian seasoning
1 tsp salt
1-2 garlic clove(s), minced
1 tsp shallots, dried finely chopped
1-2 Tbsp fresh cilantro, finely chopped
1 tsp lime juice
1 Tbl olive oil for cooking
1/4 cup mozzarella, shredded *omit if dairy free
1 Tbsp grated fresh parmesan *omot if dairy free
For the gravy:
2 Tbsp butter (or plant butter)
2 Tbsp flour
1/4-1/2 cup chicken broth, will vary depending on how thick or thin you like your gravy
Jasmine rice or cauliflower for serving
How to make it:
Cook the rice per package directions. After cooked, add cilantro and lime juice before serving.
In a large mixing bowl, mix together ground turkey, bread crumbs, Italian seasoning, salt, minced garlic, chopped shallots, cilantro, lime juice, and cheeses by forking your fingers and gently working it together.
Pre-heat a large skillet over medium heat, add in some olive oil just before you add the meatballs. Make even sized balls, or use a cookie scoop, and cook on medium-high heat. Rotate and cook all sides for about 8-10 minutes total, flipping as needed. When they're done, set aside on a plate.
To that same hot skillet, add butter and flour. Whisk together making a thick paste texture, scraping up all of those heaven-sent bits of flavor stuck to the pan. Pour in the chicken broth and whisk until it comes back to a boil. If it's too thick, add more broth. Strain or don't strain; it's all good. Pour over the meatballs and serve with rice.
Enjoy!