Garlic, oregano, and Dijon mustard flavor these tasty meatballs. Tender polenta fries and roasted broccoli complete the meal.
Prep Time
10 minutes
Cook Time
20 minutes
Makes
4 servings
Serving Size
1 assembled meal
nutrition per serving Protein 34g / Carbohydrates 31g / Fiber 3g / Sugars 1g / Fat 25g / Calories 485
Coconut oil, for greasing pan
1 head broccoli, cut into florets, about 1lb (500g) total
1 tbsp olive oil
1 tbsp coconut aminos (or liquid aminos)
11⁄3 lb (600g) ground turkey
4 garlic cloves, minced
1 tbsp Dijon mustard
1⁄4 tsp salt
1⁄4 tsp freshly ground black pepper
1 tsp dried oregano
1⁄4 cup BBQ Sauce, to serve
1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Grease a 12-hole muffin pan with coconut oil.
2
On the prepared baking sheet, use your hands to toss the broccoli florets with olive oil and coconut aminos. Spread out evenly and bake for 20 minutes.
3
In a medium bowl, mix together the ground turkey, garlic, Dijon mustard, salt, pepper, and oregano until well combined.
4
Scoop out about 2 tbsp of the ground turkey mixture and form into a ball with your hands. Place in the prepared muffin pan. Repeat to fill all 12 holes of the muffin pan. Bake for 12 to 15 minutes, until the turkey meatballs are firm to the touch.
5
To assemble the meals, place 8 polenta fries in each of 4 containers. Add 3 turkey meatballs to each container, and divide the roasted broccoli evenly among the containers. Serve with 2 tbsp BBQ Sauce.