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Browned Full GAPS baked turkey herb meatballs in a warm stoneware bowl

Baked Herb Meatballs for Full GAPS

A two-pound batch of gently mixed turkey-thigh meatballs baked on an uncoated stainless sheet until browned, moist, and fully cooked.
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 1 two-pound batch
Course: Dinner, Main Course
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb fresh ground turkey thigh cold; source alternatives include pork or a combination of two fresh ground meats
  • 2 tbsp qualifying additive-free coconut aminos optional; do not substitute soy sauce or tamari
  • 2 tsp dried thyme or the source option of dried sage, rosemary, oregano, and basil blend; choose one route
  • 1 1/2 tsp mineral salt
  • 1/4 tsp dried ginger or freshly ground black pepper optional; choose one

Equipment

  • Clean uncoated stainless-steel rimmed baking sheet
  • Large glass mixing bowl
  • Clean plate or tray for shaped meatballs
  • Stainless or silicone turner
  • Instant-read thermometer
  • Measuring spoons

Method
 

  1. Put the cold ground turkey thigh in a large bowl. Distribute the optional coconut aminos, dried thyme, mineral salt, and optional ginger or pepper evenly over the surface. Mix only until evenly combined; stop while the mixture remains loose and slightly tacky.
  2. Shape the mixture gently into meatballs about 1 inch or a little larger across. The source does not specify an exact scoop size or count.
  3. Space the shaped meatballs apart on a clean uncoated stainless-steel rimmed baking sheet. Do not use nonstick coating, parchment, or aluminum.
  4. Bake on the center rack at 375°F for about 20 minutes, until the meatballs are opaque with golden-brown patches and clear rather than pink juices.
  5. Check one of the largest center meatballs with an instant-read thermometer. Turkey must reach 165°F. If using ground pork or beef, continue to 160°F.
  6. Rest on the baking sheet for about 5 minutes, then lift with a stainless or silicone turner and serve.

Notes

Full GAPS: Use after the chosen meat, dried herbs, optional coconut aminos, and seasonings are individually appropriate and tolerated. This card contains no grain, breadcrumbs, egg, cheese, flour, or other binder.
Yield: The source provides a two-pound batch and no exact meatball count. One recipe unit therefore means one two-pound batch.
Timing: The source bake is about 20 minutes at 375°F. Mixing, shaping, preheating and the 5-minute rest are not included because the source does not provide a full prep total.
Storage: Refrigerate cooled meatballs covered. Reheat covered at 300°F until hot, or freeze cooled meal-size portions.

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