Turkey Meatballs with Cranberry Ketchup

Turkey Meatballs with Cranberry Ketchup

Beet Lady


Turkey Meatballs With Cranberry Ketchup Dipping Sauce


This recipe is grain and dairy free.


2 pounds ground serloin

1 pound ground turkey

2 eggs

1/2 tsp. basil

1/2 tsp. garlic salt

1/2 tsp. garlic powder

2 3/4 tsp. Italian Seasoning

1 tsp. dried parsley

3/4 tsp. black pepper

1/2 tsp. red pepper flakes

1/2 tsp. minced dried onions

1 tsp. sea salt

1/2 cup coconut flour

Beet Lady Organic Cranberry Ketchup for glazing and dipping



Instructions: Preheat Over To 350 Degrees

In a large bowl, mix together the ground meat, eggs, seasonings and coconut flour until well combined.  Form meatballs about 1 1/2"-2" in diameter.  This recipe makes roughly 40 meatballs.  Bake on a cookie sheet that has been sprayed with coconut or olive oil spray for 30 minutes.  Pour the Cranberry Ketchup in a small saucepan and warm.  When meatballs are done, use a basting brush to brush the tops of the meatballs with The Beet Lady Cranberry Ketchup.  Arrange on a tray with a toothpick in each. Serve with a side dish of Cranberry Ketchup for dipping.