Instructions

1. First, prepare the meatballs. Start with dicing the apple in very small cubes, mincing the garlic, and chopping up the bacon. Heat a skillet to medium-high, add in the bacon, stir occasionally, 2 minutes later add in the apple, garlic & cinnamon.
2. Lower heat to medium. Cook stirring occasionally until the apple is browned and the bacon begins to crisp. Take off heat. Set aside to cool to room temperature- spread the mix out on a plate to expedite the process.
3. Pre-heat oven to 350F.
4. In a large bowl mix the ground turkey with mustard, coconut aminos, coconut flour, egg, salt & pepper. Shape 3-4 large meatballs. Use your fingers to create a well the size of a golf ball in each meatball.
5. Use a spoon to fill the meat cups with bacon-apple mix & close them, pinching the turkey meatball to a close. Coat the meatballs in bacon fat or coconut oil. Set on a sheet pan or cast iron skillet about 1-2 inches apart. Bake for 35 minutes.
6. In the meantime use a spiralizer to make your sweet potato strings. Set aside.

Make mayo:

1. In your food processor combine vinegar, dill, mustard, salt & garlic, blend until combined then add one egg yolk in at a time.
2. After 30 seconds, drizzle in oil very slowly to emulsify mayo.
3. Toss desired amount of mayo with shredded cabbage.
4. Store leftover mayo in the fridge.

When the meatballs are about 8 minutes to being done…

1. Heat oil in a skillet on high. Add in half of the potatoes at a time & sprinkle with salt.
2. Pan fry until crispy, turning them over every 2-3 minutes for 5-8 minutes until golden or light brown.
3. The cooking time will vary depending on how thick your strings are.
4. Remove strings from skillet with tongs and toss in a colander to drain excess fat.
5. Repeat with second half of the strings.

To plate your meal:

1. Make a little sweet potato nest in the center of your plate
2. Place meatball on top then top with slaw & fresh dill.