Turkey Zucchini Meatballs

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While searching for clean-eating meals for a FODMAP diet, I came across turkey meatballs. They’re super easy & quick to make, plus they freeze well. And did I mention they’re delicious and healthy? The shredded zucchini in these meatballs keeps them moist, and the fresh rosemary & ginger provide a fresh flavor to the turkey.

Ingredients 

  • 1 lb ground Turkey
  • 1 cup shaved Zucchini (2 zucchini)
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 2 tsp chopped Fresh Rosemary
  • 2 tsp minced Ginger
  • 3 tbs Olive Oil
  • 1 Bag Fresh Spinach
  • Flavored Olive Oil as the pasta dressing, such as Fustinis Tuscan Herb Olive Oil
  • 1 Box Pasta of choice

Preheat the oven to 350 degrees.

In a large bowl, mix the turkey, shaved zucchini, salt, pepper, rosemary and ginger together well. Roll the turkey mixture into small meatballs, about 1.5-2 inches across. Place them on a parchment paper-lined baking tray and bake for 20 minutes or until they are cooked through. Once cooled, you can freeze them at this point, if desired.

In the meantime, cook the pasta according to the box instructions.

In a large sauté pan, heat the olive oil over medium to high heat. When hot, add the cooked meatballs to sear them. When the turkey meatballs are seared on all sides, take them off the heat and toss in a bag of fresh spinach – you just want the spinach to get a soft wilt. Add the cooked pasta into the large sauté pan with the turkey & spinach, and toss well. Season with salt, pepper and dress with a flavored olive oil to your liking, such as Fustinis Tuscan Herb Olive Oil .

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