Grandma Lee’s Quick and Easy Turkey Meatball Recipe (dairy-free, gluten-free, egg-free)

My mom is a pro at figuring out ways to get people to eat. To leave her kitchen without having a bite is unheard of. (For those folks who are on a diet, keep away from Helen’s kitchen or prepare to feel lower than a snake’s belly for hurting her feelings.)

Both my sister and I have a child with severe food allergies. But thanks to Mom’s chicken soup and other specialties, our girls have thrived.

Yesterday, I mentioned to Mom about my concern that the Princess might be getting bored with the same old meals and her reluctance to try something new. Mom took me aside, showed me a quick and easy turkey meatball recipe, and managed to get the Princess to eat it. Hooray for Grandma Lee.

Grandma Lee’s Turkey Meatball Recipe
1 lb. ground turkey
1/2 medium onion diced finely
1 tsp. finely minced garlic
1 tsp. sesame oil (or other aromatic oil)
olive oil or grapeseed oil for cooking
salt and pepper to taste

1) Mix ground turkey with onion, garlic, and sesame oil. Make into small balls (no bigger than 1 inch diameter).

2) Heat olive or other oil in frying pan in medium to medium-high heat. Cook meatballs until nicely browned (about 7-10 minutes). Make sure roll/rotate the balls to cook all sides evenly.

1) For a milder onion and slightly sweeter taste, saute diced onions and cool before combining with the ground turkey.

2) Feel free to experiment with different oils if you don’t like sesame oil (e.g., white truffle oil, or rosemary or basil-infused olive oil).

3) Serve with marinara, ketchup, or yang-nyum-jjang. (Yang-nyum-jjang is not gluten-free.)


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