Turkey Meatballs are a great way to sneak in some veggies like cauliflower and zucchini.
These are great whether you are looking for appetizer recipes that avoid food allergies or for dinner ideas.
I served these alongside a mini gluten and wheat free bread recipe.
Ingredients for Meatballs:
Start by dicing cauliflower, zucchini and onion. Mix together ground meat and seasonings in a bowl with your hands.
Once mixed add in diced cauliflower, zucchini and onion.
Mix well with your hands.
Next roll meat into balls (I like them to be smaller than a golf ball, you can make to desired size).
Place meatballs in a frying pan (they can be touching).
Drizzle meatballs with approx. 1 tbls of olive oil, enough to coat pan. Gently shake around to coat meatballs and bottom of the pan.
Turn stove onto medium high heat (use splash guard if you have one) and allow cooking for approx. 10 mins. Next add Kale and flip meatballs, allow cooking for another 10 mins.
Once the meat is cooked I like to turn up the stove to high and crisp the outside of the meatball, turn meatballs every couple minutes to prevent burning or sticking.
The meatballs are now ready to enjoy!
Best served fresh however if you have leftovers place in a container and place in the fridge overnight.
These still taste great re-heated for a minute in the microwave or place on foil in the oven at 350 for 10-15 minutes.
Want More Meatballs try the Following Recipes?