Tuesday, April 2, 2013

Turkey Balls and Saute Cabbage

I have fallen in love with new ways to make and eat meatballs. Since going low carb and gluten free, there are several substitutes for pasta and bread that I have found that satisfies my craving for meatballs. This is one such substitute that is surprisingly refreshing and delicious. I hope you will enjoy this dish as much as my husband and I have.

Turkey Balls and Saute Cabbage



 1 lb ground turkey
1/2 cup gluten free bread crumbs
1/2 grated Parmesan cheese
salt and pepper to taste
1 Tbsp Italian herb blend
1 slice bacon, fully cooked and diced
1/2 head of purple cabbage sliced
1/3 head of green cabbage sliced
1/2 large onion, sliced
1 stalk of celery, diced
1 Tbsp seseme seeds
3Tbsp olive oil
1/2 cup chicken broth




-->In a large bowl, combine ground turkey, bread crumbs, cheese, S&P, Italian herb blend, and bacon. Roll into golf ball size balls and place in preheated cast iron skillet with 1 Tbsp Olive oil.


-->Cook fully, around 20 minutes. Move turkey balls to outer edge of the skillet, leaving a round area. Add 2 Tbsp Olive oil to skillet. Add cabbage, onions, and celery.


--> Saute until cabbage is soft and onions are translucent. Adding a Tbsp at a time of chicken broth when needed. Sprinkle sesame seeds on top.

 
-->Serve turkey balls over cabbage with your favorite white wine. Happy Eating!!