Tuscan Turkey Meatballs
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.
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
Optional Sweet & Spicy BBQ Sauce:
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 sugar
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!
MIX all ingredients and gently brush sauce onto cooked meatballs. May be used as a dipping sauce.
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