In continuation of my low carb “Meatball Mondays” feature, today I bring you a Mediterranean inspired meatball! They are flavored with sun-dried tomatoes, feta cheese, and fresh thyme, which is always a delicious combination in my opinion!
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Now some of you might be thinking that sun-dried tomatoes are too high in carbs to fit into your keto or Atkins diet eating plan. However, since there is so much flavor packed into them, a little goes a long way and you can absolutely make room for them in your carb budget – and you should! Sun-dried tomatoes are high in Magnesium, Potassium, Vitamin C, Iron, Lycopene, and many other nutrients vital to the low carber (and anyone else for that matter!) Plus they are super versatile, and add an amazing depth of flavor to sauces, salads, and just about any other savory recipe. You can expect to see a lot more low carb recipes here at IBIH using sun-dried tomatoes in the coming months!
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Now let’s talk about these highly addicting meatballs! They are are easy to make, have a fantastic crunchy exterior, and are popular with both kids and adults. They are also super portable, so I like to make a large batch, freeze them in small bags of four, and toss one into my cooler or handbag for a snack/lunch when I know I’m going to be out of the house for hours at a time. It has saved me from cheating or having to hit the drive thru many, many times! It pays to be prepared – so I recommend making a BIG batch of these cuties!
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- 1 lb. ground turkey
- ¼ cup crumbled feta cheese
- 2 Tbl (.5 oz) sundried tomatoes, chopped
- 1 Tbl fresh thyme leaves (or ½ tsp dried thyme)
- 1 egg
- ½ tsp garlic powder
- ¼ cup almond flour
- 2 Tbl water
- olive oil for frying
- Combine all of the ingredients (except olive oil) in a medium bowl and mix well. Form 16 one inch meatballs and fry them in olive oil in a large saute pan. Do not crowd the meatballs or they won't get brown and crisp - you may have to fry them in batches to get the best results. Cook for about 3 - 4 minutes, turn over and cook for an additional 3 - 4 minutes or until golden brown and cooked through. Remove from pan and place on paper towel-lined plate to absorb any extra oil. These can be eaten alone or served with marinara sauce and spaghetti squash for a complete meal.
Many thanks to Bella San Luci for sending me samples of their delicious sun-dried tomatoes to try out! For more great recipes using sun-dried tomatoes, and to enter their 2013 recipe contest for a chance to win $2500 (!) check out their website!
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Or for even more great recipes, download your copy of The Gluten Free Low Carber today!