Veggie and Herb Turkey Meatballs

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

Adapted from:


  • 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


  1. Preheat oven to 400’F and line a baking sheet with parchment paper
  2. 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.
  3. Meanwhile, puree onion and garlic together in a small food processor. (I just chopped them finely and mixed)
  4. Combine turkey, squeezed out veggies, onion/garlic mixture, chopped herbs, and egg in a large bowl.  Mix with your hands until well combined
  5. Roll into desired sized meatballs and place onto baking sheet
  6. Bake for 25-30 minutes until brown and cooked all the way through
  7. 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.


*1 serving = 5 meatballs (recipe should yield about 25)
*1 serving = 5 meatballs (recipe should yield about 25)

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