Meatballs made with pure ground turkey and seasoned with Mexican spices. They’re simple, but delicious. Great for vegetable noodles, spaghetti sauce, or even as an appetizer.
This month, I’ve decided to do a whole30. I did my first and only whole30 back in January of 2017, and really did enjoy it. I cooked a lot, my body felt more in balance, a lot of congestion I had was eliminated, and I had more energy. Although it wasn’t as dramatic of a diet change for me, since prior to completing it I already ate mostly paleo due to my food sensitivities.
However, during my first whole30 I really struggled with snacking in between meals. I had formed such a strong habit of having to eat a snack before I went to bed, that I couldn’t part with it, even when I did the whole30. At night I would normally eat a handful of almonds, but sometimes it would turn into more almonds than I would like to admit. And I think doing so through off my whole30 a little bit.
This time around though, I’m about 5 days in, and I’ve barely struggled with this. I’ve been able to accept that I’m done eating after dinner, and that that’s okay. I think this in large part has to do with a lot of personal work I’ve done on myself and my relationship with food over the past year and a half, and no longer feeling like food is what gets me through the day. Doing my first whole30 didn’t completely solve my unhealthy relationship with food, but it was the catalyst that helped me change. It was okay that I went through my first whole30 having a few snacks here and there, because at the time, that was what I needed. Having snacks didn’t mean that I didn’t still complete the whole30 and do the very best that I could. I did the very best that I could given who I was at that period in time, and that was good enough.
Wanting treats and snacks is definitely something I still struggle with from time to time, but eating more balanced meals and changing my relationship with food has made it easier to manage. Now of course all of this is easier said than done, and everyone has to learn their own lessons through their own unique individual experience. But all that’s to say is, even if you are one way today, it doesn’t mean that it’s always going to be that way. Life is always changing, bringing constantly both good and bad. So don’t be too hard on yourself, and just be happy with where you’re at right here, right now.
And with that, I bring you some tasty Whole30 Mexican Meatballs to help jazz up your whole30. These meatballs contain some of the classic Mexican seasonings: cumin, paprika, cilantro, and oregano. They’re full of flavor and perfect as an appetizer all by themselves, or accompanied with some vegetable noodles.
I ate them with spaghetti squash and a homemade tomato-zuchinni pasta sauce. The sweetness of the sauce wonderfully balanced out the spicier meatballs and the pasta brought it all together. This would be a great weeknight meal that everyone in the family will love!
For those of you doing a whole30, keep going! Even by starting, you’ve committed to a change. Now keep yourself dedicated by planning out delicious, filling meals that will keep you satisfied.
Whole30 Mexican Meatballs
Meatballs made with pure ground turkey and seasoned with Mexican spices. They're simple, but delicious. Great for vegetable noodles, spaghetti sauce, or even as an appetizer.
- 1 lb paleo compliant ground turkey
- 1/2 tsp cumin seeds
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1 tsp coconut aminos
- 1 garlic clove minced
- 1 tbsp fresh cilantro chopped
Preheat the oven to 400 F. In a large bowl, mix all of the ingredients together.
Using a parchment lined baking sheet, place formed meatballs (approximately 1 inch in diameter) onto the sheet.
Place in the oven and bake for 15-18 minutes. Let cool and accompany with spaghetti squash (as pictured) or your spiralized veggie of choice. Bon appétit!
Boulettes aux épices mexicaines (Whole30)
Les boulettes de dinde aux épices mexicaines sont parfait accompagnés avec une courge de spaghetti.
- 450 grammes de dinde hachée 100% pur dinde
- 1/2 c. à café de graines de cumin
- 1/2 c. à café de cumin moulu
- 1 c. à café de paprika fumé
- 1/2 c. à café de origan
- 1/2 c. à café de sel
- 1 c. à café de coconut aminos (je ne sais pas si vous pouvez en trouver en France, mais sinon, ce n'est pas grave)
- 1 c. à soupe de coriandre hachée
Préchauffez le four à 200 F. Dans un saladier, mélangez tous les ingrédients.
Sur un plaque de cuisson tapissé, mettez les boulettes. Elles doivent être environ 3 cm de diamètre.
Faites-les cuire entre 15 et 18 minutes. Servez-les avec une courge spaghetti ou des autres légumes. Bon dégustation!