Seriously, is that even a title? I have nothing in the way of witty names for this dish… it’s just delicious, healthy & satisfying.
Sometimes weekdays can get away from me. Too busy, too tired, too stressed… and then nada... no amazing meals happen. This blog really is what we eat at home. I don’t get paid for this, there is no extra food budget to play with. That said, I truly try to make every meal an occasion, every meal blog worthy… it’s just much more fun!
This meal idea didn’t even hit me until 4:30pm when my son wanted to ride is bike. Between bike rides & park time I managed to throw this together, and write down the recipe too. Well really, it’s rather simple, just three simple parts that come together to create an extraordinary meal.
Yields Serves 2-3
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
- 1lb organic ground turkey
- 1 green apple
- 4 slices uncured nitrate free bacon
- Pinch cinnamon
- 2 garlic cloves
- 2 tbsp coconut flour
- 1 egg *omit for AIP, use 1 tsp cream of tartar + lemon juice
- 1 tbsp horseradish mustard *use just horseradish for AIP
- 1 tbsp coconut aminos
- 1 tsp turmeric
- Salt + pepper
- 2 medium sweet potato, I used garnet
- ½ cup coconut oil or other cooking fat
- Pinch salt
- *vegetable spiralizer or potato peeler
- 2 cups shredded red cabbage
- 2 egg yolks
- 3 sprigs dill
- ¼ cup distilled vinegar
- 1 tsp mustard *omit for AIP
- 2 garlic cloves
- 2 tbsp. minced mushrooms
- Pinch salt
- ½ cup light olive oil
- First prepare the meatballs.
- Start with dicing the apple in very small cubes, mincing the garlic, and chopping up the bacon.
- Heat a skillet to medium-high, add in the bacon, stir occasionally, 2 minutes later add in the apple, garlic & cinnamon.
- Lower heat to medium.
- Cook stirring occasionally until the apple is browned and the bacon begins to crisp.
- Take off heat.
- Set aside to cool to room temperature- spread the mix out on a plate to expedite the process.
- Pre-heat oven to 350F.
- In a large bowl mix the ground turkey with mustard, coconut aminos, coconut flour, egg, salt & pepper.
- Shape 3-4 large meatballs.
- Use your fingers to create a well the size of a golf ball in each meatball.
- Use a spoon to fill the meat cups with bacon-apple mix & close them, pinching the turkey meatball to a close.
- Coat the meatballs in bacon fat or coconut oil.
- Set on a sheet pan or cast iron skillet about 1-2 inches apart.
- Bake for 35 minutes.
- In the meantime use a spiralizer to make your sweet potato strings. Set aside.
- In your food processor combine vinegar, dill, mustard, salt & garlic, blend until combined then add one egg yolk in at a time.
- After 30 seconds, drizzle in oil very slowly to emulsify mayo.
- Toss desired amount of mayo with shredded cabbage.
- Store left over mayo in the fridge.
- When the meatballs are about 8 minutes to being done…
- Heat oil in a skillet on high.
- Add in half of the potatoes at a time & sprinkle with salt.
- Pan fry until crispy, turning them over every 2-3 minutes for 5-8 minutes until golden or light brown.
- The cooking time will vary depending on how thick your strings are.
- Remove strings from skillet with tongs and toss in colander to drain excess fat.
- Repeat with second half of the strings.
- Make a little sweet potato nest in the center of your plate
- Place meatball on top then top with slaw & fresh dill.