Super Bowl Sunday, it’s tradition for Seth and I to make a bunch of yummy food and enjoy watching the game together, eating leftovers for the upcoming week – which we haven’t been able to do in several years because of his Sea Duty schedule. In keeping with tradition, with Seth on deployment for this year’s Super Bowl, I decided to make a bunch of yummy appetizer type foods, some old family recipes I paleo-fied and cleaned up the ingredients, and one recipe I created from ingredients I had on hand. I’ll post all of them, but this is the recipe I created, as I’m on a quest to use all food we have in the house, so we don’t have to waste any when we move. Freezer clean-out happening over here.
Garlic Chili Turkey Meatballs
- 1 lb package ground turkey
- Diced red onion
- Sesame seeds
- Fresh ground black pepper
- 2 TBSP coconut flour
- 1 can coconut milk (I use natural value)
- 1 TBSP coconut oil
- 1/3 cup garlic chili paste
Mix the ground turkey, diced red onion, sesame seeds, black pepper and coconut flour well with your hands to incorporate all of the ingredients. The texture of the ground turkey I had was a little different and needed something to dry it up a bit, hence the coconut flour. This may be an optional ingredient for you. Once everything is mixed, form into bit size meatballs and place directly into crockpot or slow cooker, turn to high heat and cover. Let the meatballs cook until clear juice is coming out of them, add the coconut milk, coconut oil and garlic chili paste, and reduce to medium heat. Let simmer, stirring occasionally to mix the sauce. People always ask if things I make with coconut milk/oil or flour taste “coco-nutty,” and the answer is always no.
They were really good plain, reheated well, and also very tasty paired with some blue cheese for breakfast one morning!