Turkey Meatballs with a Tangy Sour Cream-Horseradish Sauce

Ingredients 0/19

Step 1

Heat your oven to 400°F (200°C) and grease 24 mini muffin cups so the meatballs don’t stick. In a medium bowl, whisk together the egg and olive oil until smooth. Then add the mushrooms, garlic, onion powder, herbes de Provence, salt, pepper, and red pepper flakes—give everything a good stir to mix it all up. Next, fold in the Parmesan and almond flour before adding the ground turkey. Use your hands to mix everything thoroughly; the mixture will be a bit wet and sticky, but that’s okay.

Step 2

Spoon the turkey mixture into the muffin cups, gently pressing and rounding the tops. Pop them into the oven and bake until they’re lightly browned and cooked through, about 25 minutes. After that, move the oven rack to the top, turn on the broiler, and broil the meatballs for another 2 minutes or so until they get a nice, slightly darker finish—just watch them so they don’t burn.

Step 3

While the meatballs are finishing up, stir together the sour cream, chives, 2 teaspoons of parsley, horseradish, and a pinch of salt and pepper to make the tangy sauce. Once the meatballs are out of the oven, transfer them to a serving dish, sprinkle with the remaining parsley, and serve alongside the sauce for dipping.