Healthy, spicy turkey meatballs made with grated zucchini, baked and drizzled with hot sauce for a tiny kick. These are Whole30, paleo, keto, gluten-free.
Ingredients
1mediumzucchinigrated
500gground turkeyI used 2% fat turkey mince (1.1 lb.)
1/4yellow onionfinely diced
3large cloves of garlicgrated or finely diced
2tablespoonschopped fresh coriander/cilantro
1teaspooncumin powder
1teaspoononion powderoptional but very nice
2/3teaspoonsea salt
1tablespoontomato paste
2tablespoonshot sauceI used Frank’s Original
A pinch of pepper
1eggcan be omitted
For cooking: parchment papera dash of olive oil and more hot sauce
To serve: extra hot saucelime wedges and coriander (optional)
Instructions
Preheat the oven to 210 C / 410 F.
Grate the zucchini.
Using your hands, squeeze out the juices from the grated zucchini into a sink (or into a cup so you can use it in a smoothie later). Return the grated flesh to a mixing bowl.
Add the rest of the ingredients, including the egg if using, and mix everything really well so the flavours and ingredients are well incorporated (I used my hands to do this).
Place a piece of parchment/baking paper over a flat oven tray/sheet pan. Grease lightly with a dash of olive oil (this is optional if you have non-stick paper). Wet your hands and roll the meat mixture into medium-sized balls (a little smaller than a table tennis ball). Place on the tray, spaced out evenly (don’t overcrowd the tray). Drizzle each meatball with a few drops of the hot sauce and place the tray in the oven (make sure it’s hot!) on the middle shelf. Bake for 18-20 minutes.
Remove from the oven and serve with extra hot sauce and some lime wedges. I like to drizzle a little more hot sauce to make them glossy for presentation.
Video
Notes
You can use ground chicken mince, pork or beef for this recipe.