Turkey Chicken Meatballs

These meatballs are amazingly delicious on their own.  The flavor really has “yum – depth” to it and they are Paleo friendly.  They make a great appetizer or make them larger for a main course.  We serve these for Super Bowl as well as our Mardi Gras party.  They are just perfect any time you need an appetizer.  Keep a batch in the freezer and you will always be ready for guests.

Turkey Chicken Meatballs

1 – 20 oz. package ground turkey

1 – 20 oz. package ground chicken

10 cloves roasted garlic, finely minced  (get the ones in the olive bar at your grocery store)

1/4 c finely chopped cilantro

1/4 t oregano

2 T finely chopped fresh basil

1/3 c loosely packed grated parmesan cheese

2 green onions, finely chopped

1 T coconut flour (this is in the organic baking aisle of the grocery store and is gluten-free)

salt and pepper

In a large bowl, mix everything together until just combined.  Use caution, mix only until combined.  Ground chicken and turkey have a tendency to get dry and tough.  Over mixing will make this worse.

Portion the meatballs and place on a baking sheet.  Freeze until ready to use.

Bake at 350 for 12-15 minutes or until the internal temperature measures 165 degrees F.  OR  you can brown the meatballs in a skillet with a little olive oil and cook to 165 degrees F.  Serve with barbeque sauce, red wine sauce, ginger soy sauce, etc.