Keto Turkey Zucchini Meatballs

Ingredients

• For the Meatballs:
  • 1 pound ground turkey
  • 1 medium zucchini, grated and excess moisture squeezed out
  • 1/4 cup grated Parmesan cheese (optional for added flavor)
  • 1/4 cup almond flour (or coconut flour)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
• For Cooking:
  • 2 tablespoons olive oil or avocado oil

Instructions

1. Prepare the Zucchini:
   • Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. This prevents the meatballs from becoming soggy.
2. Mix the Meatball Ingredients:
   • In a large bowl, combine the ground turkey, squeezed zucchini, Parmesan cheese (if using), almond flour, egg, minced garlic, Italian seasoning, salt, pepper, and parsley. Mix until well combined.
3. Form the Meatballs:
   • Use your hands to form the mixture into meatballs, about 1 to 1.5 inches in diameter. You should have about 16-20 meatballs.
4. Cook the Meatballs:
   • Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan.
   • Cook for about 5-6 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F / 74°C). You may need to turn them occasionally for even cooking.
5. Serve:
   • Once cooked, transfer the meatballs to a plate. They can be served with marinara sauce, over zucchini noodles, or on their own as a snack.

Tips

• Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• Serving Suggestions: Pair with a low-carb marinara sauce, or serve on a bed of cauliflower rice or zucchini noodles for a complete meal.