4 slices bacon
2 lb lean ground turkey
1 (8-oz) package sliced fresh mushrooms, finely chopped
1 large onion, chopped
1 T Italian seasoning
1 large egg, lightly beaten
2 T coconut oil
2 (14.5-oz) cans fire-roasted diced tomatoes
Place bacon on a paper towel-lined plate; microwave on HIGH 1½ to 2 minutes or until crisp. Crumble bacon. Combine ground turkey, bacon, mushrooms, onion, Italian seasoning and egg; shape mixture into 1-inch meatballs. Heat oil in a large deep nonstick skillet over medium heat; cook meatballs 4 minutes or until browned and no longer pink in centers, stirring frequently. Remove from skillet, and keep warm. Add tomatoes to skillet; bring to a boil, and simmer 15 minutes or until slightly thickened. Add meatballs to pan; cover and simmer 5 minutes or until thoroughly heated.
Recipe Serves 6
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