KetoFLEX 12/3 Kitchen: From the Spice Cabinet

As the weather turns cooler, it’s time to open the spice cabinet and bring warm, comforting flavor into the kitchen. Spices and herbs like cinnamon, cumin, rosemary, sage, and thyme do more than add flavor, as many contain plant compounds with antioxidant and anti-inflammatory properties. We’re celebrating the flavors of fall with simple, nourishing, KetoFLEX-friendly dishes that make the most of the season’s bounty.

This month’s recipes for our subscribers include Rosemary & Sage Turkey Meatballs with Roasted Fall Vegetables (recipe below), Roasted Delicata Squash with Thyme, and Green Salad with
Maple Vinaigrette.

Rosemary & Sage Turkey Meatballs with Roasted Fall Vegetables

These juicy turkey meatballs bring the warm, savory aromas of fall to the table. Ground turkey is seasoned with fragrant rosemary, sage, thyme, cumin, and coriander, along with fresh garlic and onion, then baked until tender and golden. Served with roasted Brussels sprouts, broccoli, mushrooms, and red onion, this simple one-pan meal is comforting, colorful, and full of seasonal flavor.

Yield: Four Servings

Tips: 

• Do not overmix the turkey mixture. Gently combining the ingredients helps keep the meatballs tender and juicy.
• Finely dice the onion so it cooks evenly and blends into the meatballs.
• Use an instant-read thermometer to make sure the center of the meatballs reaches 165°F.
• Roasting the vegetables first gives the Brussels sprouts and other vegetables a head start before adding the meatballs.

Ingredients: 

For Roasted Fall Vegetables

• 2 cups Brussels sprouts, halved
• 2 cups broccoli florets
• 8 oz mushrooms, halved or quartered
• ½ medium red onion, cut into wedges
• 1–2 tbsp avocado oil
• ½ tsp dried rosemary
• ½ tsp dried sage
• Salt and black pepper, to taste

For Turkey Meatballs

• 1 lb ground turkey
• ⅓ cup finely ground almond flour
• 1 large egg
• 1 medium yellow onion, very finely diced
• 2 cloves garlic, minced
• 1 tsp dried sage
• ¾ tsp dried rosemary, finely crushed
• ½ tsp dried thyme
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• ½ tsp sea salt
• ¼ tsp black pepper

Directions:

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2. Put the avocado oil, rosemary, sage, salt, and pepper into a large bowl. Add the Brussels sprouts, broccoli, mushrooms, and red onion, and gently toss.
3. Place the vegetables on the prepared sheet pan. Spread into an even layer and roast for 15 minutes.
4. While the vegetables roast, prepare the meatballs. In a large bowl, gently combine ground turkey, almond flour, egg, yellow onion, garlic, sage, rosemary, thyme, cumin, coriander, salt, pepper, and avocado oil. Mix just until combined. Do not overmix.
5. Form the mixture into approximately 16 meatballs, about 1½ inches each.
6. After the vegetables have roasted for 15 minutes, remove the pan from the oven. Gently move the vegetables toward the edges of the pan and place the meatballs in the center, leaving a little space between them.
7. Return the pan to the oven and roast for 18–22 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
8. Remove from the oven and let the meatballs rest for 3–5 minutes before serving. Serve the meatballs with the roasted Brussels sprouts, broccoli, mushrooms, and red onion.