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–+ servings
Tender Full GAPS poached turkey herb meatballs in clear homemade chicken meat stock

Poached Herb Meatballs for Full GAPS

A two-pound batch of gently seasoned turkey-thigh meatballs poached in homemade chicken meat stock until tender 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
  • homemade raw-meaty chicken meat stock enough to mostly submerge the shaped meatballs

Equipment

  • Le Creuset Signature stainless saucepan or uncoated stainless pot
  • Large glass mixing bowl
  • Clean plate for shaped meatballs
  • Small ladle or serving spoon
  • 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. Pour enough finished chicken meat stock into the saucepan to mostly submerge the meatballs. Bring it to a gentle simmer with small bubbles at the edges, not a rolling boil.
  4. Lower in the meatballs one at a time without crowding. Let the stock return to a gentle simmer and poach for about 15 to 20 minutes.
  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. Floating alone is not the endpoint.
  6. Turn off the heat and rest the meatballs in the hot stock for about 3 minutes. Serve with a small ladleful of stock or lift them out for another Full GAPS dish.

Notes

Full GAPS: Use after the chosen meat, herbs, optional coconut aminos, and finished raw-meaty meat stock are individually appropriate and tolerated. Use meat stock rather than bone broth.
Yield: The source provides a two-pound batch and no exact meatball count. One recipe unit therefore means one two-pound batch.
Timing: The measured poach is about 15 to 20 minutes. Mixing, shaping, stock-heating and the 3-minute rest are not included in the 20-minute cook field because the source does not supply a complete prep total.
Storage: Refrigerate cooled meatballs in their stock. Reheat gently without a hard boil. Freeze cooled meatballs covered with stock if desired.

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