Another exceptional serving from It’s a No Grainer, these unique bite-size apps combine the flavors of Italy – fresh buffalo mozzarella, heirloom tomatoes and fresh basil – with lean ground turkey for a game winning touchdown.


(Makes 16 meatballs)

  • 1 pound of ground turkey (or substitute with Beyond Meat for a plant-based option)
  • 1 egg
  • ¼ cup almond flour
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ cup mozzarella shredded
  • 2 tablespoons sun-dried tomatoes chopped
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons olive (or coconut) oil for frying

•  Marinara sauce for dipping


  • Combine all ingredients, except the olive oil, in a medium bowl and mix thoroughly with your hands.
  • Form mixture into 16 meatballs.
  • Heat the olive (or coconut) oil in a large sauté pan.
  • Add the meatballs to the hot oil, about one inch apart, and cook over low to medium heat for about 3-5 minutes per side or until cooked through.
  • Serve with marinara sauce…and watch them fly off the plate! 

Tips: May be cooked in two batches if pan doesn’t allow for 12. Because the cheese melts out a bit, make sure they don’t burn. If they appear to be getting dark quickly, turn down the heat to cook at a lower temperature.

*Both recipes printed with permission from Rogers’ It’s a No Grainer Cookbook with editor’s notes added.

Barbara Hankey-Rogers’ It’s A No Grainer Cookbook features over 180 delightfully gluten-free, grain-free, low-carb and keto-friendly recipes. The Palm Desert resident spent over eight years compiling this beautiful book which is available on Amazon and their website. A portion of proceeds are donated to Loving All Animals, a Coachella Valley animal welfare and adoption agency. For more information visit

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