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25.8.17

Low Carb Cajun Olive Stuffed Turkey Meatballs

It's a SPICY meat-a-ball!

Hey Loves!

So here is this delicious recipe that was inspired by meatballs and one of my favorite snacks which is pickled olives. I was thinking the other day about what I should make, rummaging around in the fridge and whatnot, when I remembered that I had a jar of olives. I started chewing on some when I came up with the idea that they would taste good wrapped up in some ground turkey. When I was thinking of what flavors, I thought of a muffuletta, an Italian immigrant creation, made in New Orleans. Typically, it's a sandwich made of a muffuletta loaf, split in half, and loaded with olive salad, Italian cured meats, Italian seasonings and provolone and mozzarella cheese. Well, since I'm sure I wouldn't be able to stuff a meatball with all of the muffuletta fixin's, I decided to split the difference and use Cajun seasoning to make this, well, more of a Cajun appetizer than an Italian one. The flavors make for a nice punch and is very delicious, even my olive-hating Italian husband inhaled most of the meatballs! So obviously this is even a dish for people who don't favor olives that much. I even threw together a quick aioli to use as a drizzle or a dipping sauce.

Just a heads up that this does take a while to make but it's completely worth it in my opinion. On the up side, this is low carb because I used almond flour to bread the outside of the meatball and it turned out nice and crunchy, just how I love my fried food. I've always loved fried food and it's hard to do it right so I do it now and then when I really want to indulge into something delicious but I try my best to keep most of the food I consume low carb. Anywho, lets get started loves!

List of Ingredients:

Ground Turkey or Chicken - 1 Pound
Green Olives - 15 whole, pitted
Eggs - 1, medium
Cajun Seasoning - 1 Tablespoon
Black Pepper - 1 Teaspoon, freshly gounded
Garlic - 2 cloves, finely chopped
Paprika - 1 Teaspoon
Grapeseed Oil - 1/2 Cup
Capers - 1/4 cup
Salt to taste

Breading Ingredients:

Almond Flour - 1 1/2 cup
Paprika - 1 Teaspoon
Cajun Seasoning - 1/3 Teaspoon
Garlic Powder - 1/4 Teaspoon
Salt - 1/3 Teaspoon

Eggs - 2, Medium
Pinch of Salt

Aioli Ingredients:

Mayonnaise - 1/3 cup
Olive Brine - 3 Tablespoon
Truvia - 1/3 Teaspoon
Paprika - 1/3 Teaspoon
Garlic Powder - Just a pinch

Ah, the pitter-patter of shallow pan-fried awesome!

So, first thing you're going to do is to get your ingredients and your frying station set up.

In a large bowl, dump your chicken or turkey and add 1 of the eggs, the Cajun seasoning, garlic, paprika, black pepper and salt. With a fork, mix it all together so the meat becomes well flavored. Once you're satisfied that everything has permeated the meat, get out your olives. Make sure that you've purchased the pitted variety or it will be a bit of a pain to eat the meatballs when they're done.

Now, take an olive and wrap it in enough meat to cover it about 1/4 to 1/2 inch thick all the way around. This should result in 15 relatively equally sized meatballs. Set them aside on a plate, lined with parchment paper, and move on.

Now it's time to set up your frying station. Grab a couple bowls and a pan to fry with. In one bowl, crack open the other two eggs and give them a quick whisk with a pinch or two of salt. In the other bowl, add the breading ingredients and stir it around with a fork to get all of the spices evenly mixed. In the frying pan, pour in the grapeseed oil and place it on medium heat to get heated up.

At this time, you will also start the oven and set it on 375 degrees. Get a baking sheet and line it with parchment paper. By the time you get all of that done your oil should be heated or close to it. Now is the time to make the magic happen.

Now, you can do the breading before and get all of your meatballs ready to cook or you can fry them as you prepare them, like I did. Sometimes I get too excited and don't fully complete my prep work so things like this tend to happen. 😁 Anyhow, you will first roll the meatball around in the egg wash then roll it around in the breading. Once the meatball is completely coated, drop it lightly in the hot oil. Keep coating meatballs and placing them in the pan until you've got between 6 and 8, depending on the size of your pan, cooking at once. Let them sizzle for a while then check them to make sure they are a nice golden brown. When they are golden brown on one side, go ahead and turn them. Continue turning them and checking them until they are evenly browned all around. When they are brown all around, pull them out of the oil and let them drain on a plate lined with paper towels and get the next round of meatballs in the oil and do it all over again. Do it until all of your meatballs are breaded, browned and drained. Don't worry right now about whether your meatballs are fully cooked or not, that's what the oven is for.

Speaking of which, get all of the meatballs onto the baking sheet and get that bad boy into the oven. Let them bake for 20 minutes. At about 15 minutes, test the meatballs with a meat thermometer. Look for a temperature of around 165 degrees for food safety. Once they reach that temperature, pull them out of the oven and let them cool for about 10 minutes.

Just wait. We are almost done!

Now, while the meatballs are cooling, let's throw together a simple dipping sauce. Get all of the ingredients for the aioli into a small bowl and stir them around until well mixed. Taste the aioli and adjust the seasoning for your taste.

And that about does it! Serve these bad boys warm, drizzled with a little of the aioli, with some of the aioli on the side for dipping. For further garnish, I quickly pan fried a couple tablespoons of capers and sprinkled them over the top of the meatballs. Serve the meatballs with some cool skewers to really spice up your party! 

Of course, you could also serve these in a Cajun inspired pasta dish or make a whole bunch for an awesome deep fried dinner. Maybe exchange the olives for shrimp? Or cheese? Go nuts!

I hope you loved this recipe as much as we did. If you do, please leave a comment and share this with your friends and family so we can all feel like Italian immigrants in New Orleans for a moment. Have a wonderful day Loves!



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