Valleybrink Road | Recipes | Turkey + Zucchini Meatballs | Serves 4-6 1 lb ground turkey, dark meat 1 zucchini, shredded or grated 1 egg 2 cloves garlic, pressed with a garlic press 1/4 small yellow onion, minced 1 tbsp parsley, chopped + more for the sauce 1 tsp sea salt + more to season t.

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Turkey + Zucchini Meatballs
Steps
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2
3
Description

These were a lifesaver when we were cleansing. Also, Costa is obsessed with them so that is always a plus! This paleo-friendly meatball is flavorful and satisfying, even without the breadcrumbs and cheese normally found in a meatball. Super clean and delicious. Make a batch and keep them on hand for a quick lunch, dinner, or even snack, during the week.

Get Started
Step 1

Combine all the ingredients in a bowl. You will have a pretty wet mixture. Carefully, pat and sqeeze togther 1 inch balls. The mixture is almost too wet to really roll. Don't worry, it will firm up once it hits the hot oil in the pan. Even if the shape is not perfect, they will still be delicious.

Next Step
2
Step 2

Heat 3 tbsp olive oil in a cast iron skillet or non stick pan. Turn the heat on to high and just when it starts to smoke, add the meatballs. Gently brown each side. The meatballs will be delicate to move around at first, but it will become easier as each side browns and they start to firm up.

Next Step
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Step 3

Then, add the strained tomatoes, some sea salt, black pepper, and some additional parsley. Reduce the heat and simmer for 20 minutes or until the meatballs are cooked through. Enjoy by themselves or over some quinoa sauteed with garlic and spinach.

Done!
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Ingredients
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Serves 4-6

  • 1 lb ground turkey, dark meat
  • 1 zucchini, shredded or grated 
  • 1 egg
  • 2 cloves garlic, pressed with a garlic press
  • 1/4 small yellow onion, minced
  • 1 tbsp parsley, chopped + more for the sauce
  • 1 tsp sea salt + more to season the sauce
  • freshly ground black pepper
  • olive oil
  • 24 ounces of strained tomatoes (I like Bionaturae Organic Strained Tomatoes)