Ingredients
The following ingredients have 4 Servings
- 1 medium-sized zucchini (coarsely grated (about 7 oz / 200 g))
- 1 tsp kosher salt, (or fine sea salt, divided)
- 2.2 lb ground turkey, (or ground chicken, or ground pork)
- 1 large egg
- 1/4 cup finely chopped fresh coriander leaves and stems
- 2 clove garlic (minced)
- 1 green onion (minced)
- 1 tsp ground cumin
- Freshly ground black pepper
Instruction
- Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and lightly grease with cooking spray.
- Place the grated zucchini in a mesh colander set over a large plate. Sprinkle with 1/2 tsp (2 ml) of the salt, toss to combine, then leave to rest for 15 minutes.
- Once the zucchini has rested, gather it into a ball and, using your hands, squeeze out as much water as possible. Transfer to a large mixing bowl, then add the ground meat, egg, coriander, garlic, green onion, cumin, remaining 1/2 tsp (2 ml) salt, and some freshly ground black pepper. Using a fork, combine the ingredients without overworking the mixture.
- Shape meatballs using about 1 1/2 tbsp (22 ml) mixture for each (a mini cookie scoop is the best tool to do this quickly!) Transfer the meatballs to the prepared baking sheet as you go.
- Once all the meatballs are shaped, transfer the baking sheet to the oven and bake for about 14 minutes, or until the turkey meatballs are cooked through. Broil for a minute or two to give them a bit more color, if desired.
- SERVING: These turkey meatballs go especially well with citrus guacamole. Serve them for happy hour, or add them to cooked whole grains, veggies, and guacamole or salsa to create a healthy, hearty bowl. You can also toss them with pasta, or serve them in a pita with salad and hummus.
- STORAGE: Baked turkey meatballs will keep, refrigerated in an airtight container, for up to 4 days. They also freeze wonderfully for up to 1 month. Thaw overnight in the fridge, then reheat in a low oven, or for a few seconds in the microwave.
