Recipe: Turkey and Zucchini Meatballs

This delicious meatball recipe makes a great protein addition to any salad or pasta meal!

Ingredients:

• 1 pound ground turkey
• 1 small zucchini, grated
• 2 tablespoons shallots, minced
• 1 garlic clove, minced
• 1 large organic egg, beaten
• 1 teaspoon dried oregano
• ¼ teaspoon sea salt
• ½ teaspoon aleppo pepper or ¼ teaspoon crushed red pepper flakes*
• ½ teaspoon fennel seeds, minced or crushed
• ½ teaspoon dried sage
• 2 tablespoons avocado oil

Instructions:

1. Preheat the oven to 400° F.
2. In a large bowl, combine all of the ingredients except the avocado oil and basil. Mix well. 
3. Using wet hands, form the mixture into 12 meatballs.
4. Using a large oven-safe sauté pan or cast iron skillet, heat the avocado oil over medium-high heat.
5. Place the meatballs in the hot pan, leaving space between them. Use a large spoon to turn the
6. meatballs gently and cook until brown (about 30 seconds per side).
7. Once meatballs are thoroughly browned, remove the sauté pan from the stovetop and place in the preheated oven. Bake until the meatballs feel firm to the touch (about 8 to 10 minutes).
8. Garnish with basil and serve.

Nutrition Information:

• Calories: 215
• Fat: 11 g
• Saturated Fat: 2 g
• Cholesterol: 144 mg
• Sodium: 512 mg
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 27 g

Recipe from the Institute for Functional Medicine.