Tuesday, August 4, 2015

Zucchini and Carrot Turkey Meatballs

I'm always trying to find ways to get my little ones to eat more veggies.  They are doing well, but some times they are just not willing to try new things.  I found this recipe online (onelovelylife.com) and tweaked it a bit.  I made this the other night as part of dinner, and it came out so well!  I didn't have all the ingredients listed, so I opted to add some grated baby carrots (that's what I had) to the recipe too.  The meatballs were moist and delicious.  They are gluten free and dairy free.


- 1 lb ground turkey
- 2 C grated zucchini, leaving the skin on
- 1/4 C grated carrot
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
- coconut oil, for cooking (or avocado oil)


Toss turkey with zucchini, carrot, garlic, salt, and peer.  Mixture will be quite wet.

To cook on the stove top:  Heat oil in medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan.  Cook 8-10 at a time for about 5-6 minutes on the first side.  Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

To bake:  Drizzle a bit of oil into a baking sheet.  Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs.  Bake at 400 degrees for 20-25 minutes, or until cooked through.  If desired, place under the broiler for an additional 2-3 minutes or until browned on top.

Serve with guacamole, salsa, or your favorite dip.

I cooked mine on the stove top with coconut oil and then placed them out on a paper towel to absorb the extra oil.  I think the next time I make them, I'm going to bake them.  I think it will be quicker overall to cook a large batch at once.

The verdict?  The kids loved them (yay!).  Again, even after heating the leftovers up, they were still so moist.  So make sure you do not wring out the liquid that comes from the grated zucchinis.  Enjoy!

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