Tuscan Turkey Meatballs
The Spice & Tea Exchange
10-12 meatballs
10 minutes
30 minutes
If you want to make a crowd-pleasing appetizer, but keep it healthy, then this recipe is for you! Tuscan Turkey Meatballs disguise vegetables and ground turkey in a savory, delicious exterior. To feed a crowd, serve on toothpicks with a barbecue sauce.
Ingredients
- ½ cup shredded zucchini, (about ½ zucchini)
- 2 Tbsp. Tuscany Spice Blend
- 1 Tbsp. Turmeric
- 1 tsp. Basil
- Himalayan Fine Mineral Salt, to taste
- 1 lb ground all-white meat turkey
- ¼ cup shredded carrot, (about ½ of 1 carrot)
- 3 cloves garlic, finely chopped
- 1 Tbsp. coconut or almond flour, if needed for thickening
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- 1 Tbsp. Vik's Garlic Fix!
- 1 Tbsp. Gourmet Pepper Spice Blend
- ¼ tsp. Black Pepper - Medium Ground
- 1 Tbsp. Signature Spice Blend
1 tsp. Himalayan Fine Mineral Salt
- 5 Roma tomatoes, diced
- 4 garlic cloves, minced
- 1 Tbsp. olive oil
- ¼ cup apple cider
- 1 Tbsp. honey
- ¼ tsp. cinnamon
- 2 Tbsp. brown sugarTop Level Class
Directions
- PREHEAT oven to 375°F.
- PLACE zucchini in a clean kitchen towel. Twist and squeeze towel to extract as much moisture from zucchini as possible.
- COMBINE zucchini and all additional ingredients in a large bowl, mixing well. If mixture is too wet, add flour and re-mix.
- ROLL 2-inch meatballs by hand, and place in a standard muffin tin sprayed with non-stick spray.
- BAKE 25-30 mins. or until fully cooked. Enjoy!
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- MIX all ingredients and gently brush sauce onto cooked meatballs. May be used as a dipping sauce.