Big Turkey Meatballs with Roasted Cherry Tomatoes

Serves 3

Not only does forming 8 hefty meatballs rather than 24 or 36 smaller ones save time—it also makes for a fun presentation on a serving platter with the roasted cherry tomatoes and fresh basil.

Prep: 15 minutes

Roast: 30 minutes

Total: 45 minutes

• FOR THE MEATBALLS
• 1½ pounds ground turkey
• 1 large egg
• ½ cup almond flour
• 2 cloves garlic, minced
• 2 teaspoons Whole30-compliant Italian seasoning
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon extra-virgin olive oil

• FOR THE TOMATOES
• 2 pints red and/or yellow cherry tomatoes
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon Whole30-compliant Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh basil

Preheat the oven to 400°F. Line a large rimmed baking pan with parchment paper.

MAKE THE MEATBALLS: In a large bowl, combine the turkey, egg, almond flour, garlic, Italian seasoning, fennel seeds, pepper, salt, and olive oil. Form into 9 meatballs. Arrange the meatballs on the pan, spacing them evenly. Roast for 20 minutes.

MAKE THE TOMATOES: Meanwhile, in a medium bowl, combine the cherry tomatoes, olive oil, garlic, and Italian seasoning. Season with the salt and black pepper.

Add the cherry tomatoes to the pan around the meatballs. Turn the meatballs and roast for 10 minutes more, or until the tomatoes split and the internal temperature of the meatballs is 165°F.

Top the meatballs and roasted tomatoes with the fresh basil and serve.