These meatballs have been a favorite of my meal prep clients for some time now. They are very flavorful and the basil aioli can be used for a dipping sauce for many other things. This makes a big batch of meatballs and they freeze easily. So if you have extra, stick them in the freezer and pull them out later. I hope you enjoy.
This Whole30 compatible meatball recipe is served with basil aioli. It is cooked in the oven and makes a great meal prep option because the meatballs reheat perfectly.
• 2 lbs ground turkey
• 1/3 c dried apricots, roughly chopped
• 1/3 c fresh basil leaves, roughly chop
• 3 garlic cloves, minced
• 1 1/2 tsp ground ginger
• 2 tsp onion powder
• 2 tsp sea salt
• 1 c avocado oil or extra light tasting olive oil
• 1 egg
• 1 tsp Dijon mustard
• 2 tsp apple cider vinegar
• 1/4 tsp sea salt
• 2 garlic cloves, minced
• 1/3 c fresh basil leaves, roughly chopped
1. Heat oven to 400 degrees.
2. Combine the ground turkey, dried apricots, 1/3 cup fresh basil leaves, 3 minced garlic cloves, ground ginger, onion powder, and 2 teaspoons sea salt in a bowl and mix well.
3. Use a spring loaded ice cream scoop to scoop balls of the turkey mixture and place on a sheet pan lined with parchment paper.
4. Place in oven and bake for 15 minutes.
5.Place avocado oil, egg, Dijon mustard, apple cider vinegar, 1/4 teaspoon sea salt, and 2 minced garlic cloves in a jar just slightly larger than your immersion blender.
6.Place immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds then slowly move the blender up until the mixture is fully emulsified.
7. Remove blender and add the chopped basil. Stir the basil into the aioli with a spoon until fully combined.
8. Serve the meatballs with the aioli.
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