One of my fave go-to recipes from Gwyneth Paltrow's GOOP website is Julia's Turkey Meatballs... with a few important Paleo edits of course! I always used to make a double batch as the original recipe is a little bit labour intensive, but this time around I wanted to try out the recipe with my pressure cooker, cutting down on a bunch of steps and making the process a breeze! Using the pressure cooker I've also been able to cut out the oily pan-searing step that makes me feel a little bit guilty when I'm trying to be extra healthy. What I discovered is the meatballs actually end up tastier and more tender than the old recipe—whoop!

P.S. Still made a double batch... can't get enough of this stuff.

*You could totally do this on the stove-top or in a crock-pot as well if you don't have a pressure cooker

paleo-turkey-meatballs.jpg

Ingredients:

2 tablespoons olive oil

1 large yellow onion, very finely diced

3 cloves garlic, peeled and minced

2 teaspoons fennel seeds

coarse sea salt

freshly ground pepper

1 28 oz. can crushed San Marzano tomatoes (PLEASE use San Marzano, it's so worth the extra $2)

zest of 1/2 lemon

1/4 cup finely chopped flat-leaf parsley

1 tablespoon dried thyme

1 teaspoon finely chopped fresh rosemary

1 pound ground turkey (dark meat)

1 egg

1/4 cup basil leaves, roughly torn

Method:

Heat 2 tablespoons of olive oil in the pressure cooker on simmer. Add the onion and cook for about 8 minutes, sweating it without giving it too much color. When the onion's soft, add the garlic and fennel seeds and season generously with salt and pepper. Sauté for an additional 3 or 4 minutes. Remove half of the onion mixture add add to a large mixing bowl. In the pressure cooker, add the bay leaves, tomatoes and their juice to the half onion mixture and continue to simmer while you make the meatballs.

To make the meatballs, combine the lemon zest, parsley, thyme and rosemary with the reserved onion mixture. Add the turkey and egg and mush it all with your hands until everything is well-combined. Form the mixture into balls with your hands—whatever size you like.

Add the meatballs into the simmering tomato sauce and make sure they are well covered. Cook on high pressure for 20 minutes and let pressure release naturally. Taste the sauce and season as necessary.

Serve with fresh torn basil.

Enter your email address:

Delivered by FeedBurner

Comment