Turkey is a decadent, lean, and clean meat to eat. Thus, for those who are no such big fans of chicken balls or are looking for a lower calorie option than your average meatballs- this is the recipe for you. These turkey meatballs are a great way of meal-prepping for your week, yes but they are also a great way of hiding vegetables from your children or even from yourself. These juicy babies will have you enjoying your meal all while being healthy! The great thing is they are super easy, super fast and if made in bulk they keep for the week. You can utilize a multitude of vegetables and sauces however, we have provided the cleanest possible option. You can also feel free to bake them if need be.
- 1kg of ground turkey
- 1 onion
- 1 zucchini
- 1/2 cup of peas
- 1 carrot
- 1 egg
- 1 clove of garlic
- fresh parsley
- 1/2 tablespoon of sweet paprika, spicy paprika, garlic salt, and oregano
- 1/2 tablespoon of chicken stock powder
- salt and pepper to taste
Grate your onion, carrot, and zucchini- add it to a bowl with your ground turkey. Add all your spices, parsley, salt, pepper, and the crushed garlic clove. Then add the egg and using your hands to mix all the ingredients thoroughly working the spices and veggies into the meat for even meatballs. Once your mixture is thoroughly combined roll into small balls and place on a separate plate to one side. Heat a pan with a touch of oil, add some freshly chopped onion and you can add more garlic if you really want a good kick. We add a freshly halved chili for a little spice when no kids are involved. Once your onions soften a bit add freshly boiled water, about 1/4 of a cup, and let that come to a boil- add in your peas and chicken stock. Now begin adding the balls one by one into the mixture. Placing a lid over the pan in order to retain moisture. Gently flip the balls every few minutes and allow for the water to reduce by leaving the lid off once you can see they are cooking through.
Serve these with rice, sweet potato, and a medley of antipasti. We like gem squash, fennel, and zucchini as our combination. Additionally, if you do not mind eating a little dirty you can add a tin of chopped tomatoes to the mixture and serve the turkey balls in a tomato sauce over any side of your choice, this especially goes well with rice. This recipe makes quite a lot of turkey balls that can be kept for days. These are also delicious paired with a little mustard. It is important to not overcook them as they can dry out very quickly, simply slice one turkey ball in order to see how they are doing. Simple, easy, and long-lasting these turkey balls will set your cooking game easily above the rest. These turkey balls can also be coated in egg wash and bread crumbs, fried-up for a different feel or more of an unhealthier take.