With my new cookbook well under way and keeping me very busy, I’ve lined up some fellow bloggers to do guest posts for me every Saturday. My autoimmune condition is heavily fueled by stress, so in an effort to stay healthy, these friends will help relieve some of the stress and keep recipes still coming your way! I am excited to introduce Tammy from the Healthy Gluten Free Life. I first heard of Tammy's blog when our mutual publisher sent me both of her cookbooks and have been following her site and her husband's magazine “Paleo” ever since. I asked her to come guest post for me so I could introduce her to you all and she could share one of her delicious recipes with you. Please welcome Tammy to Against All Grain!
Hello! My name is Tammy. I'm a lazy cook. I like quick, healthy meals that taste like I spent hours in the kitchen, but I despise excessive prep-work and frown upon piles of after dinner dishes. Surprisingly, I cook for a living! I'm a recipe developer and cookbook author, but I have to balance this work with our family-of-four life, food allergies for all, ADD & celiac husband, ADD daughter, plus the typical hectic day-to-day life of hearing “mom?” or “honey?” typically followed by a question involving food. My sanity is saved, usually, because of time saving kitchen habits and an arsenal of delicious, flavor-packed, but FAST, dinners.
One of my family's favorite week-night meals (which also make great leftover lunches for the kiddos) is meatballs. We have a small go-to list of spices and sauces we use for variety, but today I wanted to share our top pick…Baked Turkey Meatballs with Sweet-N-Sour Dipping Sauce! The best thing about these little beauties, besides the amazing flavors, is that you get to bake them on parchment lined baking sheets, which prevents the splattered mess that typically occurs when you cook meatballs on the stovetop. I also love baking them because while they’re in the oven, I’m freed up to make the sauce and sides to accompany the meatballs, speeding dinner to the table in no time! Excuse me while I do a little happy dance!
This recipe makes about 32, 1-1/2″ – 2″ meatballs, which is enough to feed our family of 4. If I want leftovers, I typically add another half batch to the recipe.
Since I am the worst meatball roller of all time (I'm lazy, did I mention that?) I like to use a small scoop for the job and then finish rounding it with my hands before plopping it onto the parchment. Somehow though, my meatballs always look a little deflated, with at least one flat side. No worries though, they still taste great, and the flat side ensures they don't roll off the plate! Always look at the bright side, right?
I hope you enjoy them as much as we do!
About Tammy
Tammy Credicott is a current recipe developer, blogger, and author of The Healthy Gluten Free Life. Tammy and her husband owned the successful gluten-free bakery, The Celiac Maniac, before they were inspired by the paleo lifestyle to transform their health and create the wildly popular Paleo Magazine, the only print magazine dedicated to the paleo lifestyle and ancestral health. Tammy has a passion for understanding health and wellness as it relates to nutrition and has used this knowledge to help her family overcome health issues such as celiac, food allergies and ADD. Check out her newest best-selling book Paleo Indulgences.
Samantha McClellan
Great Post! I made some meatballs last week and froze them, uncooked, for later. I then forgot to defrost them (hectic life, like you said) but put them in the oven frozen and they came out great and tasting completely fresh! Definitely a low maintenance meal! Thanks again for the guest post!
Kristen
I don’t have time for a lot of paleo recipes I come across. They are usually pretty complex with strange spices and ingredients I don’t have. They also require a lot of work with chopping, cooking, and cleaning up. These look SO easy and use ingredients I already have! I cannot wait to try these. I bet they freeze pretty well too 🙂
Donna
Wondrous offering…Do tell…when your time is “freed up” for preparing “the sides”…which sides might those be?..Any recommendations on what to serve with these round little marvels outside the pasta component?!…
I know my tribe will love this recipe…but what can I serve on the side to make them forget it’s a “Paleo” dish …yet again from Mom’s “weirdness”…and just let them simply love the dish?….Thank you MUCH for any enlightenment!
steffanie
if I don’t have coconut aminos on hand, would it be ok to make wihout? Looking forward to trying these this week!
Katie Proctor
Thanks for exposing us to other great bloggers! I love the idea of using a sweet & sour dipping sauce for meatballs – had never ocurred to me before. And I’m always looking for ways to change up a basic meatball sans bread crumbs.
Katherine
Great recipe and appreciated the easy preparation. Thanks again for a great post and keep the savory dishes coming!
Danielle
I made these last night… I had trouble rolling them as they were “gooey” (no breadcrumbs or oats to “dry” them up). Very curious how you got yours to roll and look so good.
The sweet-n-sour sauce is awesome. Love it!
Sue
I added a half cup of almond meal
Lori
I made these and they were delicious. I would maybe only put one egg in, little too much moisture with 2! Day one of my Paleo was good!
Tina
Thanks for all of the great recipes! Is a step missing from this recipe by chance? I noticed it calls for coconut oil- is that for browning the meatballs for a couple of minutes prior to them going in the oven? That’s what I did and mine are in the oven now- fingers crossed! 🙂
Quintada Stton
What do you serve it with?
Daniella
I made these tonight with jasmine rice. They were really good! The ginger and sauce make these so delicious! I added GF breadcrumb (1/3 cup) since the mix was very runny. Thanks for sharing this fantastic recipe, I will definitely use it again.
JennO
I don’t like ginger, is there something I can substitute it with or can I just eliminate?
carolina
Made these tonight (haven’t baked them yet) but so far they seem AMAZING. I used 1 egg and added 1/2 cup blanched almond four to help with the extra moisture. Also added a chopped green pepper. I also blended the sauce ingredients before heating it. And then added extra chopped pineapple. Thanks for such a yummy recipe!!