“Turkey Meat Blocks” or “Turkey Meatball Problems”

Introducing Turkey Meat Blocks.

No, that’s not a typo: I said “blocks.”

The “Turkey Meatball Problems” portion of the title is, in part, a tribute to Snooki and Deena of Jersey Shore fame…and also because I had some serious problems making these little guys round. That’s what happens when I make turkey meatballs. They turn into meat blocks.

Turkey Meat Blocks


1 lb ground turkey (I used dark meat and they came out just fine)

1 shallot, finely chopped

1 handful of fresh oregano

2 cloves garlic, minced

1 egg

1/4 cup almond meal or 1 few Tbsps of coconut flour (use your best judgement)

Just like most of the dishes that I make, the directions for these meat blocks are pretty straight forward. Chop, mush, and roll.

Chop your shallots and oregano. Place the choppings in a bowl and add the rest of the ingredients.

Mush the ingredients together, and roll tiny turkey meat balls. Place the balls in a pan with about 1 Tbsp coconut oil.

This is where you either get balls or blocks. I’m not sure, but I think the trick to meatballs is constantly flipping them…anyway. Cook until firm and juices run clear.

Add your sauce to the pan and heat for 10 to 15 minutes. I used Organic canned tomato sauce. I should have read the label though (BAD LEMON), because there was a little added sugar… ah well…such is life.

I added some dried basil, oregano, garlic and sea salt to the sauce and served over spaghetti squash. Yum.


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