- 1 lb turkey meat
- 1 tbsp aioli
- 1 tsp granulated garlic
- 1 egg
- 1 slice gluten free bread
- 1/2 lemon and zest
- 1 tbsp dill
Preheat oven to 425°F. Grease a glass or metal baking dish with oil.
Mix Aioli, garlic, S+P, dill, egg, lemon juice and zest in a bowl. Soak bread and mix well. Add the meat. Refrigerate for an hour.
Form meatballs in oil until coated.
Roast until meatballs are firm and cooked through (a meat thermometer inserted into the center should read 165°F), about 15 minutes.