Spiced Turkey and Zucchini Meatballs

Spiced Turkey and Zucchini Meatballs

Health Rating
Prep Cook Ready in Servings
10 min 25 min 35 min 1
Scheduled for:
Lunch on Saturday

Ingredients for 1

Show Original

114 gm Ground turkey, lean (or dark meat)
1/4 small Zucchini (grated)
1/2 tbsp chopped Shallots
1/4 clove(s) Garlic (minced)
1/4 large egg Egg
1/4 tsp Oregano, dried
1/8 tsp Sea salt
1/8 tsp Hot pepper (chili) flakes
1/8 tsp Fennel seed (crushed)
15 ml Buttermilk, 2% M.F.
1 leaf Basil, fresh (garnish)


Preheat the oven to 400°F.

In a large bowl, combine all of the ingredients except the butter and flavourless coconut oil and basil and mix well. Using wet hands, form the mixture into 12 balls, each about the size of a tangerine.

Heat the butter and flavourless coconut oil in a large oven-safe sauté́ pan over medium-high heat until shimmering. Place the meatballs in the hot pan, leaving space between them. (Depending on the size of your sauté́ pan, you may need to cook the meatballs in batches.) Cook, using a large spoon to turn the meatballs gently, until brown, about 30 seconds per side. the meatballs will be soft, so turn carefully.

Transfer the sauté́ pan to the oven and bake until the meatballs feel firm to the touch, 8 to 10 minutes. Remove from the oven, garnish with basil or any herb of choice and serve.

Nutrition Facts

Per Portion

Calories 201
Calories from fat 90
Calories from saturated fat 27.8
Total Fat 10.0 g
Saturated Fat 3.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 3.8 g
Cholesterol 148 mg
Sodium 558 mg
Potassium 462 mg
Total Carbohydrate 3.5 g
Dietary Fiber 0.8 g
Sugars 1.7 g
Protein 24.3 g

Dietary servings

Per Portion

Meat 1.3
Meat Alternative 0.2
Vegetables 0.5

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada