Sun-dried Tomato & Feta Meatballs



  • 500 grams ground turkey
  • ¼ cup crumbled feta cheese
  • 2 Tbl (.5 oz) sundried tomatoes, chopped
  • 1 Tbl fresh thyme leaves (or ½ tsp dried thyme)
  • 1 egg
  • ½ tsp garlic powder
  • ¼ cup almond flour
  • 2 Tbl water
  • olive oil for frying


Combine all of the ingredients (except olive oil) in a medium bowl and mix well. Form 16 one inch meatballs and fry them in olive oil in a large saute pan. Do not crowd the meatballs or they won't get brown and crisp - you may have to fry them in batches to get the best results. Cook for about 3 - 4 minutes, turn over and cook for an additional 3 - 4 minutes or until golden brown and cooked through. Remove from pan and place on paper towel-lined plate to absorb any extra oil. These can be eaten alone or served with marinara sauce and spaghetti squash for a complete meal.