Turkey Zucchini Meatballs

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Savory Turkey Zucchini Meatballs are a healthy, protein-packed dish that incorporates lean ground turkey and shredded zucchini, perfect for any meal.

Scale

1 lb ground turkey
1 medium zucchini, grated
2 cloves garlic, minced
1 small onion, finely chopped
1 egg
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
Salt and pepper to taste
1-2 tbsp olive oil for cooking
For the Feta Yogurt Sauce: 1 cup yogurt, 1/2 cup feta cheese, juice of 1 lemon, 1 tsp ground cumin, 1 clove garlic minced, salt and pepper to taste

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For the Feta Yogurt Sauce: Combine yogurt, feta, lemon juice, cumin, garlic, and olive oil in a bowl. Add salt and pepper to taste. Refrigerate while preparing the meatballs.
Grate zucchini and let it sit in a cheesecloth-lined colander to remove excess liquid.
In a large bowl, combine ground turkey, grated zucchini, garlic, onion, egg, parsley, mint, cumin, coriander, cayenne, salt, and pepper. Mix well and optionally refrigerate for 30 minutes or overnight.
Shape the mixture into meatballs using wet hands. This yields approximately 28 to 30 one-ounce meatballs.
To cook, heat 1-2 tbsp of oil in a skillet over medium-low heat. Cook meatballs in batches until golden brown and cooked through with an internal temperature of 165°F (74°C).
For baking: Place the meatballs on a parchment-lined sheet and bake at 425°F (218°C) for 10-15 minutes, turning halfway.
For air frying: Preheat to 400°F (204°C) and air fry for 4 minutes on each side until cooked through.
Serve as an appetizer with feta sauce or over salad, rice, and veggies.

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Freeze uncooked meatballs for later use.

Find it online: https://easyumrecipes.com/turkey-zucchini-meatballs/