Ground Turkey & Zucchini Meatballs

Incredibly moist and high-protein meatballs bursting with hidden veggies. Served in a vibrant marinara over zucchini noodles for a low-carb finish.

Prep time: 15 mins · Cook time: 20 mins · Serves 4

Ingredients

• 1 lb Lean ground turkey (93/7)
• 1 Medium zucchini
• 1/4 cup Parmesan cheese, grated
• 1/4 cup Almond flour
• 1 Large egg
• 1 tsp Garlic powder
• 1 tsp Italian seasoning
• 2 cups Marinara sauce (sugar-free)

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Grate the zucchini on the coarse side of a box grater. Place in a clean kitchen towel and aggressively squeeze out as much water as possible.
3. In a large bowl, combine the ground turkey, squeezed zucchini, parmesan, almond flour, egg, garlic powder, Italian seasoning, and a pinch of salt.
4. Mix gently with your hands until just combined. Overmixing makes meatballs tough.
5. Form the mixture into golf-ball sized meatballs (about 12-14) and space them out on the baking sheet.
6. Bake for 15-18 minutes until cooked through and lightly browned.
7. Meanwhile, gently heat the marinara sauce in a skillet. Once meatballs are done, toss them in the hot sauce before serving.