Provencal Turkey Meatballs
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Prep Time: 15 mins | Cook Time: 15 mins | Makes: 18-24 meatballs
Ingredients
1 lb ground turkey
1 large zucchini, grated (about 2 c)
4 green onions, finely chopped
1 large egg
4 Tbsp fresh rosemary, oregano and thyme, chopped
2 garlic cloves, crushed
1 tsp salt
½ tsp black pepper
3 Tbsp avocado or canola oil
Directions
Preheat oven to 425°F. Combine all meatball ingredients, except the oil. Mix with your hands and form 18 uniform balls.
Heat 2 Tablespoons of oil in a large frying pan over medium heat until hot. Sear one batch of meatballs at a time, on all sides, about 4 minutes total. Add oil as needed.
Line a baking sheet with parchment paper. Transfer cooked meatballs to the baking sheet and bake for about 6 minutes.
Keep chilled until needed. Serve meatballs warm or at room temperature with tzatziki sauce.
Notes
For an intense herb flavor, process herbs with salt in a spice grinder.
Serve as an appetizer or as a main dish over whole grain pasta or spiralized vegetable noodles.
Nutrition: (per 3 meatballs and 2 Tbsp sauce) Calories: 205 kcals | Total Fat: 14 g | Sodium: 580 mg | Carb: 5 g | Protein: 16 g | Fiber: 1 g.
Providence Heart Guide 2017
Basecamp Prevention + Wellness, Providence | providencebasecamp.org