I originally shared this recipe in my November 2014 newsletter but wanted to share it here as well.
Probably one of the biggest bummers was when I had to cut out red meat from my diet. Yeah, I can cheat and have some here and there, but being able to chow down on my mom's incredible meatballs are pretty much a thing of the past. But, perseverance and some meatball making know how helped me create this super yummy recipe. Don't let the applesauce throw you since it's a big help for keeping these bites of goodness moist and tender. The first time I made them up and included them in my homemade sauce, I felt like I was finally getting a great pasta and meatball dinner again.
1 large vidalia onion 8 large cloves of garlic 1 tsp pepper 1 tsp sea salt 1 chicken bullion cube 1 box Italian seasoned panko bread crumbs ⅓ cup ground flaxseed ⅓ cup water added to flaxseed 1 stalk celery 3 lbs turkey ⅓ cup applesauce
Preheat oven to 350
In food processor chop down onion, garlic and celery until fine in texture. Dump into a large bowl. In a small bowl combine chicken bouillon cube crumbled down, flaxseed and water. Allow to sit until it thickens. Add turkey, then panko crumbs, then applesauce and finally the flaxseed mix. Using hands mix together really well. Form 2” balls and place in 13”x 9” baking dish. Bake covered w. foil for about an hour, uncover and bake for another 15-20 minutes until nicely browned. You can then serve these as is, or add them into your sauce for another rich level of flavor.