Turkey Prune Meatballs
Turkey Meatballs are leaner than beef, packed with flavor, and moist with the addition of bone healthy prunes and a prune glaze. Also, the combination of fresh and dried herbs provides a unique balance of flavors. The antioxidants and anti-inflammatory properties of prunes may help prevent bone loss and aid in maintaining healthy bone density and formation, according to clinical studies. “Animal and cell studies suggest that dried plums and/or their extracts enhance bone formation and inhibit bone resorption through their actions on cell signaling pathways that influence osteoblast and osteoclast differentiation.” https://pubmed.ncbi.nlm.nih.gov/28422064/A special thanks to California Prunes for sharing their recipe that we adapted especially for your bones. https://californiaprunes.org/
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Equipment
- 1 baking sheet
- 1 parchment paper
- 1 blender
- 1 knife
- 1 cutting board
- 1 saute pan
Ingredients
Turkey Prune Meatballs
- 1 lb ground turkey
- 2 tbsp olive oil
- 1/2 red onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp chili flakes
- 3/4 cup breadcrumbs gluten free (optional)
- 1 egg
- 1/2 cup prunes finely chopped
- 1/4 cup parsley chopped
- 1/4 cup cilantro chopped
- 1 tsp salt
Prune Glaze
- 1/2 cup prunes chopped
- 1/8 cup honey
- 1/8 cup apple cider vinegar
- 1/2 cup boiling water
- 1/4 tsp chili flakes
Instructions
Prune Glaze
- In the jar of a blender, add the prunes, honey, vinegar, water, salt and chili flakes.
- Blend on high until completely smooth.
Turkey Prune Meatballs
- Sauté the onion, garlic and ginger in olive oil over medium heat until translucent.
- Add the spices and sauté for an additional minute or two.
- Place the ground turkey into a bowl, add the cooled onion spice mix, breadcrumbs and egg.
- Combine well.
- Add the prunes, cilantro and parsley and salt.
- Mix gently, but thoroughly.
- Form into small or large meatballs.
- Place the meatballs on a parchment lined baking sheet and roast at 400 degrees F for 10 minutes.
- Brush the meatballs with the prune glaze and continue baking for 5 minutes until the internal temperature of the meatballs reach 165 F.
- You can also serve extra glaze on the side for additional yumminess.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
Calories: 283kcalCarbohydrates: 36gProtein: 21gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 42mgSodium: 536mgPotassium: 577mgFiber: 3gSugar: 18gVitamin A: 428IUVitamin C: 2mgVitamin D: 0.3µgVitamin K: 30µgCalcium: 54mgIron: 2mgMagnesium: 46mgPhosphorus: 229mgSelenium: 21µgZinc: 2mg
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