On one of my Trader Joe adventures, I found 1 pound of ground turkey for only $2.99! DEALS! What is there to do with ground turkey and some veggies that need to be used up?
Veggie and Herb Turkey Meatballs
- 1 pound ground beef, preferably grass fed and pastured (I subbed ground turkey)
- 1 and 1/2 cups packed shredded vegetables (I used zucchini and carrot…didn’t really measure, just guesstimated)
- 2 pinches of celtic sea salt (I just seasoned with Lawry’s seasoning salt)
- 2 TBS fresh herbs, finely chopped (I seasoned, and again, didn’t measure, with black pepper, cayenne, chili powder, basil, italian seasoning, and turmeric)
- 1/4 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp HERBAMRE (like this) seasoning OR 1 and 1/4 tsp celtic sea salt (I omitted this)
- 1 egg, whipped
- Preheat oven to 400’F and line a baking sheet with parchment paper
- Place shredded vegetables into a colander in the sink. Sprinkle with 2 pinches of sea salt and mix well. Allow to sit for 10 minutes. Then place veggies into a clean hand towel and SQUEEZE out all of the moisture in them. Set aside.
- Meanwhile, puree onion and garlic together in a small food processor. (I just chopped them finely and mixed)
- Combine turkey, squeezed out veggies, onion/garlic mixture, chopped herbs, and egg in a large bowl. Mix with your hands until well combined
- Roll into desired sized meatballs and place onto baking sheet
- Bake for 25-30 minutes until brown and cooked all the way through
- Serve immediately OR allow to cool and freeze for later
I served these atop a bed of power greens and homemade hummus with some sweet potato stuffed delicata squash on the side. Also popped a few meatballs into leftover pasta with meat sauce for my husband’s lunch the next day.