Turkey Meatballs with Spinach
(Makes about 96/8 dozen meatballs)
Allow about three hours to make.
This recipe from Carol C. is free of complex sugars (no grain, no flour) containing only honey as sweetener. Carol is on the Specific Carbohydrate Diet which is good for those with ulcerative colitis and krohn's disease and other digestive problems.

Ingredients

• 2 large organic carrots, coarsely chopped

• 4 short stalks organic celery, coarsely chopped

• 1 medium onion, coarsely chopped

• 10 oz. pkg. frozen organic spinach, cooked in a microwave and pressed dry with paper towels

• 3 - 19 oz. pkgs. ground turkey meat (I use 2 pkg. 99% fat-free, 1 pkg. 94% fat-free)

• 4 large eggs, slightly beaten

• 1 cup almond flour

• 1 t. garlic

• 2 t. salt

• 1/4 t. thyme, generous

• 1/4 t. white pepper

• 1/4 t. sage, generous

• 1/4 t. cayenne pepper, scant 

Directions

1.     In a food processor or blender, puree eggs first, then onion, celery, carrots, and spinach by repeatedly pulsing until the mixture is a fine-textured paste. Scrape the paste into a large bowl. (I puree half at a time.)

2.     Add the eggs, almond flour, garlic, salt, thyme, white pepper, sage, and cayenne pepper. Mix well.

3.     Add ground turkey and mix well.

4.     Preheat oven to 400^oF.

5.     Line a baking sheet with parchment paper.

6.     Roll the turkey mixture into golf ball-sized balls and place on the baking sheet in rows.

7.     Bake meatballs until brown all over, about 15-20 minutes. (17 minutes works for me.)

8.     (I generally bake three sheets of meatballs.)

9.     Use with tomato sauce or plain. Refrigerate or freeze. Eat hot or cold.