In a large bowl, mix the first 6 ingredients (turkey through cilantro). Form meat mixture into 2 tablespoon sized balls.
In a large skillet over medium heat, heat coconut oil. To the skillet, add the meatballs and cook for 2 minutes on each side, until brown.
To the skillet, add the tomatoes and tomato paste. Reduce heat down to low and cover. Simmer for 10 minutes and serve warm.
Notes
SERVING SUGGESTION: Steamed broccoli and cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste then fluff with a fork).GLUTEN FREE: Make sure diced tomatoes and tomato paste are gluten free.NUTRITION: 238 Calories; 14g Fat; 22g Protein; 6g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 580mg Sodium. Exchanges: 3 Lean Meat; 1 Vegetable; 1 Fat.