No need for breadcrumbs in this recipe! These turkey meatballs are not only flavorful and easy to make, but they also have the added benefit of buckwheat. After researching this pseudocereal (a non-grass plant that produces fruits and seeds used as flour), I learned that buckwheat is a high in fiber, plant-based protein that is easily digestible, has shown to lower blood sugar, and can aid in weight loss. I highly recommend doing your own research on this superfood! *Also, despite its name, buckwheat is gluten free! I hope you give these lean protein pasta sidekicks a try!
- ¼ cup buckwheat*
- ¾ cup water
- Pinch of salt
- ½ cup minced yellow onion
- Avocado oil spray*
- 1 lb organic lean ground turkey
- 1 egg white
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp ground black pepper
- ½ tsp Himalayan pink salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
What To Do:
- Preheat oven to 400° F.
- Line a baking sheet with parchment paper; set aside on countertop.
- In a small saucepan, combine buckwheat, water, and pinch of salt. Bring to a boil and then reduce heat to lowest setting. Give it a good stir! Cover and cook for 10 minutes, stirring occasionally. (These instructions are directly from the back of the Bob's Redmill buckwheat* package!)
- While buckwheat is cooking, on a cutting board, finely chop onion and add to skillet coated in avocado oil. Sauté on low for 3 minutes.
- In a large bowl, gently combine ground turkey, egg white, and spices. (I use my hands!)
- Add cooked buckwheat and sautéed onions to turkey mixture. Mix all ingredients together.
- Using your hands or a mini scoop, scoop out golfball sized portions of the seasoned buckwheat turkey mixture. Place onto parchment lined baking sheet.
- Bake for 20-25 minutes or until golden and cooked through.
- My favorite way to eat these delicious balls is over zucchini noodles or gluten free pasta*, topped with marinara sauce. Bon appétit!
*Visit my Favorites page for my favorite brands and links to purchase.