“Turkey Trot Meatballs”

From the book “Run Fast. Cook Fast Eat Slow.” By Shalane Flanagan & Elyse Kopecky*

*Recipe reprinted here with permission from the authors

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 cup finely grated Parmesan
  • 1/2 cup almond flour or oat flour**
  • 1/4 cup finely chopped parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 pound ground turkey
  • 1 egg

**You can buy oat flour or make your own by pulsing rolled oats in a blender or food processor until finely ground.

Directions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and drizzle the oil across the paper (use your fingers to spread evenly).

2. In a large bowl, combine the Parmesan, flour, parsley, garlic powder, salt, and pepper. Add the turkey and egg and use your hands to combine. Set aside for 15 minutes to absorb moisture.

3. Use a spoon to scoop and your hands to form the meat into golf-ball sizes, about 16 meatballs. Place the meatballs evenly spaced on the prepared baking sheet.

4. Bake in the center of the oven for 15 minutes. Remove from the oven, flip each meatball, and return to the oven for 15 minutes or until the meatballs are crispy and lightly browned. Cut a meatball to check for doneness (no pink). Serves 4

5. Optional: Simmer in a pizza sauce (can be found on page 182 in this book) for 30 minutes, until the sauce thickens or heat your favorite marinara sauce, add the meatballs, and serve on top of pasta.

  • Gluten-free: Use almond flour and serve on gluten-free pasta.
  • Dairy-free: Skip the Parmesan.
  • While marathon training, Shalane likes to make these meatballs with grass-fed beef or bison for an extra iron boost.

Personal notes:

The authors say that the simple seasoning in this recipe appeals to kids and I couldn’t agree more! When I make these meatballs I always make a double batch and there are never any leftovers to freeze. My kids will eat these straight out of the fridge as a snack and also enjoy them in meatball subs. I put meatballs that have simmered in marinara on crusty Italian bread lightly grilled with olive oil, and top with some melted mozzarella cheese. These truly are a family favorite! Give them a try! Coach Mary