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Mini Turkey Meatballs + Ribbon Salad (CFC Cold Lunchbox Series)

Servings: 40 mini meatballs

Ingredients

  • 1 lb ground turkey
  • 1 small onion minced
  • 3 fresh garlic cloves minced
  • 1 large egg
  • ¼ cup oat flour
  • 3 Tbsps homemade ketchup
  • ¼ cup chopped fresh parsley leaves
  • 3 tsps smoked paprika
  • 1/2 tsp sea salt or to taste
  • ¼ tsp ground black pepper
  • 1 Tbsp olive oil or avocado oil

Instructions

  • n a large mixing bowl add all of your meatball ingredients, except for the oil. Stir really well to combine.
  • With your clean hands take about 2-3 teaspoons of turkey mixture and form it into a mini meatball. Repeat with the remaining mixture.
  • Heat your oil in a large skillet over medium heat.
  • Cook your mini meatballs for 5-6 minutes, gently stirring, or just until golden brown on all sides and cooked through.
  • Allow meatballs to cool completely before assembling your lunchboxes.
  • Add toothpicks to your lunchbox for serving along with your berries and melon as shown (or any sides of your choice).
  • These stay good in the fridge for up to 3 days.
  • It's recommended to place your lunchbox on an ice pack when heading out for the day.
  • Enjoy!