Spanish Turkey Meatballs in Almond Sauce (Gluten-Free)

Ingredients

• 1 lb Ground turkey
• 1/2 cup Almonds (blanched)
• 1/2 medium Onion
• 2 cloves Garlic
• 1 cup Chicken broth (gluten-free)
• 1/4 cup Almond flour
• 1 Egg
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Saffron

Instructions

1. 1In a food processor, process the 1/2 cup blanched almonds until they are finely ground, like coarse sand. Transfer the ground almonds to a small bowl and set aside.
2. 2In a large bowl, combine the 1 lb ground turkey, 1/4 cup almond flour, 1/2 medium onion (finely chopped), 2 cloves garlic (minced), 1 egg, 1 tsp salt, and 1/2 tsp black pepper. Mix everything together with your hands until just combined; do not overmix.
3. 3Roll the turkey mixture into 1-inch meatballs. You should have about 16-20 meatballs.
4. 4Heat 2 tbsp olive oil in a 12-inch skillet over medium heat, about 350°F (175°C). Carefully add the meatballs to the hot oil and brown them on all sides for about 5-7 minutes. Use tongs to remove the browned meatballs from the skillet and place them on a plate, setting them aside.
5. 5In the same skillet, add the reserved 1/2 cup ground almonds. Cook, stirring constantly, for 1 minute until lightly toasted and fragrant. Pour in 1 cup chicken broth and add the 1/4 tsp saffron threads. Stir well and bring the liquid to a gentle simmer.
6. 6Return the browned meatballs to the skillet with the simmering sauce. Reduce the heat to low, cover the skillet, and let the meatballs simmer gently for 20-25 minutes. The meatballs are cooked through when they reach an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
7. 7Serve the Spanish turkey meatballs and almond sauce hot.

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