1 package ground turkey (1 lb)
1 tsp salt
1/4 tsp chipotle chili powder
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 c almond flour loosely packed
2 tbsp olive oil
Peach BBQ Sauce
1 cup frozen sliced peaches
3/4 cup BBQ
1/2 c honey
Your favorite summer veggies!
I used zucchini, red, orange, & green bell peppers, red onion, and pineapple
For the meatballs:
Preheat oven to 350°
In a large bowl combine turkey and the rest of the ingredients. Combine until everything is mixed in.
Grease hands and then form 2” balls of the turkey mixture
Heat cast iron skillet over medium heat and add olive oil
Drop meatballs into pan. Let brown on one side and flip to brown the other side.
Place the skillet with meatballs into oven and bake for 15 min.
For the BBQ sauce
While the meatballs are cooking, add the frozen peaches to a sauce pan with enough water to barely cover the bottom. Cook until tender.
Add in bbq sauce and honey.
Using an immersion blender, blend together ingredients until they are smooth. (If you do not have an immersion blender you can place the peaches a food processor to blend. Once smooth add back to sauce pan with the bbq and honey)
Simmer on low for 5 min.
Assemble the kabobs by alternating veggies and meatballs.
Brush each kabob with the bbq sauce on all sides.
Bake in the oven for 7 minutes, remove, turn kabobs, brush with more sauce and return to the oven for 7 more minutes.
Finally remove and brush one final time and place under the broiler on for 2-3 minutes for each side.