SUN-DRIED TOMATO & FETA MEATBALLS (LOW CARB & GLUTEN FREE)

INGREDIENTS (16 meatballs)

  • 1 lb. ground turkey (if you are lucky enough to find it)
  • 1/4 cup crumbled feta cheese
  • 2 Tbl (.5 oz) sundried tomatoes, chopped
  • 1 Tbl fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/4 cup almond flour
  • 2 Tbl water
  • olive oil for frying

sundriedmeatballs4smal-700x475.jpg

INSTRUCTIONS

  1. Combine all of the ingredients (except olive oil) in a medium bowl and mix well. Form 16 one inch meatballs and fry them in olive oil in a large saute pan. Do not crowd the meatballs or they won’t get brown and crisp – you may have to fry them in batches to get the best results. Cook for about 3 – 4 minutes, turn over and cook for an additional 3 – 4 minutes or until golden brown and cooked through. Remove from pan and place on paper towel-lined plate to absorb any extra oil. These can be eaten alone or served with marinara sauce and spaghetti squash for a complete meal.

 

Approximate nutrition info per meatball: 89 calories, 8g fat, .65g net carbs, 6g protein

 

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