Fowl Balls with Avocado Dipping Sauce

By mdancause

Ingredients

• 1 yellow bell pepper
• 1 lb ground turkey
• 1 lb ground chicken
• 1 1/2 cups onion, minced
• 3-4 cloves garlic, minced
• sea salt, to taste
• ground black pepper, to taste
• dried rosemary, to taste (optional)
• 1 avocado, halved and pit removed
• 1 cup spinach, packed
• 1 lime, juiced
• 1 inch chunk fresh ginger
• 1 1/2 teaspoons stoneground mustard, (I used LocalFolks Food Stone-Ground Express Mustard)
• 1/4 cup olive oil

Details

Servings 50
Adapted from paleoporn.net

Preparation

Step 1

Trim the top off the yellow pepper, remove the seeds and slice the pepper in half. Slice half of the pepper into strips and set aside. Then mince the remaining half of the pepper.

In a large mixing bowl add ground turkey, ground chicken, minced pepper, minced onion and minced garlic. Season with sea salt, black pepper and dried rosemary and dig in with both hands to mix everything together.

Grab a small amount of mixture, roll into a ball and transfer to a large clean plate. Continue rolling balls until all the meat is gone.

Heat a cast-iron skillet over medium heat. Fill the skillet with meatballs, evenly spaced apart. When balls start to brown and cook halfway up the sides, flip then over.

While the meatballs are going in the pan, add the avocado, spinach, lime juice, fresh ginger chunk, stoneground mustard, olive oil and 2-3 pinches of sea salt to a food processor. Process until everything is mixed and creamy. Give it a taste to test whether more sea salt is necessary. Transfer to a small serving bowl then return to the skillet.

Continue to move the meatballs over in the pan to keep warm. Crowd the pan by adding more raw balls to the skillet to start to cook. Brown meatballs on all sides and be sure they are cooked throughout before you transfer them from the skillet to a large serving bowl.

Serve meatballs side-by-side with avocado-spinach dipping sauce.