These meatballs might look small and cutesy but they pack a punch. The manner in which I prepared them was obtained from a recipe I found online, from Jessica Alba, via Martha Stewart’s website. First time I tried them and they are really delicious.. the addition of the veggies and the manner in which the meatballs are cooked are my new favorite. Of course you can always bake them in the oven at 425 F. for 15 minutes, flipping them midway but I strongly recommend preparing them this way. You and your family or friends will love this technique and love the outcome.
I highly recommend pairing then with the Greek Salad.. tomato, onion, cucumber, olives & feta (tossed with olive oil, pinch of salt and dried oregano). The two really compliment each other.
- 1 lb ground turkey meat
- 1 large egg
- 1/2 zucchini, deseed + coarsely grated
- 1 small carrot, coarsely grated
- 3 scallions, chopped
- 1/2 cup breadbrumb
- 1/4 cup fresh mint, chopped
- 1 large clove garlic, minced
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp cayenne pepper
- 2 tbs olive oil
- 3/4 cup low sodium chicken stock
Use a paper towel(s) to soak up the excess liquid from the carrot and zucchini shreds. The drier the better.
Combine first 12 ingredients in a large bowl. My mixture was sticky, so I coated my hands with olive oil in order to best handle and form the meatballs. Make them small to medium size. (see pics below)
Heat a large skillet on medium heat. Add the olive oil and then the meatballs. Cook them for 4 minutes on each side.
Add 1/2 cup of the chicken broth, cover the pan, lower the heat to medium low and allow to cook for another 7 minutes or until the meatballs soak in all of the liquid.
Lastly, uncover the pan, add the remaining 1/4 cup chicken stock and allow them to soak up all the remaining liquid.
Yields 4 servings.