We originally found this recipe on Sweet Cheeks and thought it would be a good one to stash away in our “black book” of recipes that meet our approval (i.e. they are primal/paleo, and tasty too!). Of course, I can’t just take anyone’s recipe and put it on here without making a few tweaks…so that’s what I did. Not that the original recipe needed tweaking – it was more out of necessity that I did not have an ingredient or two and also that I felt like mixing things up just a little. So, without any more boring details, let’s get cooking…
- 1-1/2 lbs ground turkey meat
- 1 medium zucchini, shredded or grated
- 1/2 yellow onion, chopped fine
- 1/2 cup almond flour
- 1/2 cup organic salsa, plus more for serving
- 1 egg
- 1 clove garlic, crushed
- 1-1/2 tsp no-salt seasoning blend
Warm the oven up to 350 degrees. Toss the turkey in a very large bowl. Shred the zucchini and toss it in. Chop of the onions and add them as well. Add in the crushed garlic, egg, almond meal, seasoning blend, and salsa. Got anything else you feel like throwing in, by all means give it a shot…chopped mushrooms, bell pepper, shredded carrot. Whatever floats your boat!
Now comes the fun part – mix that stuff up! Use your hands. Squeeze, mash, knead, and otherwise get messy until everything is well combined and blended. Next we’re going to put to use something you thought you’d never need again when you turned Primal – a muffin pan! Grab one that has 12 cups for standard size (not mini) muffins. Form the turkey/veggie mix into roughly lacrosse-ball-sized balls and plop each one into a muffin cup. If you’ve got any left over meat, add it into a few of the lesser-filled cups. Unless you’ve got a LOT leftover, in which case you must have really gone wild with the veggies and may want to consider adding another 6-cup pan.
Put in the oven to bake for about 25 minutes, until they are cooked all the way through and just browning on top. A word of warning – you MAY want to put the muffin pan on/in a larger baking dish (like a 15×10 stoneware) with sides, as the veggies tend to put out a bit of juice that the muffin pan isn’t very good at containing…
When they are cooked, pull them out and let them cool for a minute or two while you dress up a nice side salad. Serve with some more salsa spooned on top, and maybe even a couple of avocado slices. This will also makes an easy “make ahead” lunch too. Enjoy!