Ingredients:

  • 2 lbs 93% lean ground turkey
  • 1/2 cup almond flour
  • 1 large egg
  • 1/4 cup grated yellow onion with juices
  • 3 cloves fresh garlic, minced fine
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp Worcestershire sauce
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat the oven. Set it to 350°F (180°C) and line your tray. Note: Parchment prevents the bottoms from sticking and tearing.
  2. Grate the onion. Use the fine side of your grater until you have a wet, pulpy mess. Note: Keep all the juice; that's where the moisture lives.
  3. Combine the aromatics. Whisk the egg, onion pulp, garlic, Worcestershire, and spices in the bowl first. Note: Mixing binders first ensures even distribution without overworking the meat.
  4. Add the turkey. Place the ground turkey and almond flour into the liquid mixture.
  5. Fold gently. Use your hands to incorporate everything until just combined and no streaks remain.
  6. Portion the mix. Use a scoop to drop rounds onto the parchment paper.
  7. Shape the spheres. Wet your hands slightly and roll them into smooth balls. Note: Water on your hands prevents the sticky turkey from clinging to your skin.
  8. Bake the tray. Slide them into the center rack for 20 mins until the tops are slightly golden and firm.
  9. Check the temp. Insert your probe into the largest one; it should hit 165°F.
  10. Rest the meat. Let them sit on the tray for 5 minutes until the juices settle and the structure sets.