Carnivore Turkey Meatball Bake
How to Make It
Step 1
Preheat your oven to 400F/ 200C. To a bowl, add the ground turkey, ¼ cup pecorino romano, ¼ cup Emmental, the egg, ½ teaspoon salt and ½ teaspoon black pepper. Chop the parsley and add most of it in, reserving the rest for garnish.
Step 2
Mix the meatball ingredients until well combined. Divide into 20 portions and roll them into meatballs. Add the ghee to a skillet and place it over medium-high heat.
Step 3
Cook the meatballs in a skillet until browned on all sides. You may have to do this in 2-3 batches if your pan is small. Remove the meatballs from the skillet and transfer them to a casserole dish.
Step 4
Add the heavy cream to the skillet. Stir to remove the caramelized bits at the bottom of the pan. Season with the remaining salt and pepper and simmer for 5 minutes until it has thickened. Turn off the heat and stir in the remaining pecorino romano cheese.
Step 5
Pour the heavy cream mixture over the meatballs. Sprinkle the remaining Emmental cheese on top. Transfer the casserole dish to the oven.
Step 6
Bake for 15 -20 minutes until the meatballs are fully cooked and the cheese is golden. Let rest for 10 minutes then garnish with the remaining chopped parsley and a crack of fresh black pepper. Serve and enjoy.
Ingredients
- Ground turkey, lean, 7% fat (93% lean meat) – 500 g
- Pecorino Romano cheese – 0.5 cup
- Cheese Swiss Emmental – 4 oz
- Raw egg – 1 medium
- Salt – 0.75 tsp
- Black pepper – 1 tsp
- Parsley – 0.25 cup, chopped
- Heavy cream – 0.75 cup
- Ghee – 2 tbsp