Gluten and Dairy Free Turkey Meatballs

Every New Year I set goals - not resolutions - benchmarks I want to hit in different areas of my life.

And in the realm of nutrition, I wanted to test my food sensitivities.

You see,  I've been eating Clean now for over 2 years, following the 80/20 rule most of the time, sometimes 90/10. I've cut out all dairy aside from yogurt & cheese. But now I want to discover if I have more food sensitivities than I know.

You see, I've always had sensitive acne prone skin. In high school I was on acutane. When I was pregnant, my breakouts were AWFUL!!! And even now, with my super clean diet, I still breakout. I've done everything the dermatologists have recommended, and I've boiled it down to food allergies/intolerances or hormones.
So now it's time to rule out food groups. Gluten & dairy free for 30 days!!!
I know...sounds like torture for a foodie like me.
But if it helps me to be my best self, than its worth a shot!!

So here's my first attempt at a gluten and dairy free meatball.  I usually use wheat bread soaked in milk as part of my meatball mix.  But not here!!  And everyone LOVED them!  In fact, I hardly have any left for my lunch tomorrow.  Ha!

A good problem to have I guess. 
So give them a try this week.  I hope you love them as much as we do!
Happy Cooking!
Sarah

Gluten and Dairy Free Turkey Meatballs

1 tablespoon of olive oil

1 lb of ground turkey (I found organic on sale)

1 large egg

1/2 medium onion, grated (or use your food processor)

2 cloves of garlic, minced ( I have a garlic press I love)

1 tsp himalayan salt

1/2 tsp freshly ground pepper

1 tsp dried oregano

1/4 cup almond flour

 Preheat your oven to 350 degrees.  Line a cookie sheet with aluminum foil and parchment paper for easy clean up. 

Add the garlic, onion and spices to a large mixing bowl. 

Then add the almond flour and egg.  Mix thoroughly with a fork until well combined.

This allows for an even distribution of all of the flavors.  This is the secret to a perfectly seasoned meatball.  Yum!

Now form them into golf ball sized meatballs.  Heat 1 T of olive oil in a nonstick skillet over medium heat. 

Brown them evenly on all sides and transfer to the cookie sheet. 

Bake at 350 degrees for an additional 10-15 minutes.

Don't they look yummy?????

Add the meatballs to your favorite sauce, or eat them just as is. 

I roasted off some spaghetti squash earlier in the day as a simple gluten free substitute to pasta.  Plus, it gives me a ton more servings of veggies for my day! 

Now that's a delicious bowl of gluten and dairy free spaghetti and meatballs.  Yummo!  Enjoy!!