Bacon Apple Stuffed Meatball over Sweet Potato Strings with Dill Mayo Cabbage Slaw

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Seriously, is that even a title? I have nothing in the way of witty names for this dish… it’s just delicious, healthy & satisfying.

Sometimes weekdays can get away from me. Too busy, too tired, too stressed… and then nada... no amazing meals happen. This blog really is what we eat at home. I don’t get paid for this, there is no extra food budget to play with. That said, I truly try to make every meal an occasion, every meal blog worthy… it’s just much more fun!

This meal idea didn’t even hit me until 4:30pm when my son wanted to ride is bike. Between bike rides & park time I managed to throw this together, and write down the recipe too. Well really, it’s rather simple, just three simple parts that come together to create an extraordinary meal.

Bacon Apple Stuffed Meatball over Sweet Potato Strings with Dill Mayo Cabbage Slaw
Yields 2
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Prep Time
25 min
Cook Time
45 min
Total Time
1 hr
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr
2094 calories
89 g
533 g
162 g
79 g
70 g
941 g
1037 g
24 g
1 g
81 g
Nutrition Facts
Serving Size
941g
Yields
2
Amount Per Serving
Calories 2094
Calories from Fat 1430
% Daily Value *
Total Fat 162g
250%
Saturated Fat 70g
348%
Trans Fat 1g
Polyunsaturated Fat 19g
Monounsaturated Fat 62g
Cholesterol 533mg
178%
Sodium 1037mg
43%
Total Carbohydrates 89g
30%
Dietary Fiber 12g
49%
Sugars 24g
Protein 79g
Vitamin A
586%
Vitamin C
117%
Calcium
29%
Iron
55%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Meatballs:
  2. 1lb organic ground turkey
  3. 1 green apple
  4. 4 slices uncured nitrate free bacon
  5. Pinch cinnamon
  6. 2 garlic cloves
  7. 2 tbsp coconut flour
  8. 1 egg *omit for AIP, use 1 tsp cream of tartar + lemon juice
  9. 1 tbsp horseradish mustard *use just horseradish for AIP
  10. 1 tbsp coconut aminos
  11. 1 tsp turmeric
  12. Salt + pepper
  13. Sweet Potato Strings
  14. 2 medium sweet potato, I used garnet
  15. ½ cup coconut oil or other cooking fat
  16. Pinch salt
  17. *vegetable spiralizer or potato peeler
  18. For Slaw:
  19. 2 cups shredded red cabbage
  20. 2 egg yolks
  21. 3 sprigs dill
  22. ¼ cup distilled vinegar
  23. 1 tsp mustard *omit for AIP
  24. 2 garlic cloves
  25. 2 tbsp. minced mushrooms
  26. Pinch salt
  27. ½ cup light olive oil
Instructions
  1. First prepare the meatballs.
  2. Start with dicing the apple in very small cubes, mincing the garlic, and chopping up the bacon.
  3. Heat a skillet to medium-high, add in the bacon, stir occasionally, 2 minutes later add in the apple, garlic & cinnamon.
  4. Lower heat to medium.
  5. Cook stirring occasionally until the apple is browned and the bacon begins to crisp.
  6. Take off heat.
  7. Set aside to cool to room temperature- spread the mix out on a plate to expedite the process.
  8. Pre-heat oven to 350F.
  9. In a large bowl mix the ground turkey with mustard, coconut aminos, coconut flour, egg, salt & pepper.
  10. Shape 3-4 large meatballs.
  11. Use your fingers to create a well the size of a golf ball in each meatball.
  12. Use a spoon to fill the meat cups with bacon-apple mix & close them, pinching the turkey meatball to a close.
  13. Coat the meatballs in bacon fat or coconut oil.
  14. Set on a sheet pan or cast iron skillet about 1-2 inches apart.
  15. Bake for 35 minutes.
  16. In the meantime use a spiralizer to make your sweet potato strings. Set aside.
  17. Make mayo:
  18. In your food processor combine vinegar, dill, mustard, salt & garlic, blend until combined then add one egg yolk in at a time.
  19. After 30 seconds, drizzle in oil very slowly to emulsify mayo.
  20. Toss desired amount of mayo with shredded cabbage.
  21. Store left over mayo in the fridge.
  22. When the meatballs are about 8 minutes to being done…
  23. Heat oil in a skillet on high.
  24. Add in half of the potatoes at a time & sprinkle with salt.
  25. Pan fry until crispy, turning them over every 2-3 minutes for 5-8 minutes until golden or light brown.
  26. The cooking time will vary depending on how thick your strings are.
  27. Remove strings from skillet with tongs and toss in colander to drain excess fat.
  28. Repeat with second half of the strings.
  29. To plate your meal:
  30. Make a little sweet potato nest in the center of your plate
  31. Place meatball on top then top with slaw & fresh dill.
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calories
2094
fat
162g
protein
79g
carbs
89g
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The Castaway Kitchen http://thecastawaykitchen.com/
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