THAI TURKEY ZUCCHINI MEATBALLS
These Thai Zucchini Meatballs are a great weeknight meal with lots of flavor, but healthy, too! These meatballs are kid friendly!
Provided by Jenni
Categories 30 Minute Meal
Time 30m
Number Of Ingredients 14
Steps:
- Preheat a large 12" skillet onmedium- high heat with 3 TBSP oil.
- In a medium bowl whisk together the ingredients for the sauce and set aside.
- In another medium bowl combine the ingredients for the meatballs, mixing thoroughly (the best way is to get dirty and use your hands).
- Form the meat mixture into about 1 1/2" balls.
- Add the meatballs to the hot skillet in a single layer and cook until brown, about 2-3 minutes, turning occasionally (you don't have to cook them all the way through).
- Pour the sauce over the meatballs, reduce the heat to medium and simmer for 15 minutes, uncovered.
- Serve with rice or noodles and garnish with fresh cilantro. Spoon up all that extra sauce over your rice!
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 330 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
THAI TURKEY MEATBALLS
Make and share this Thai Turkey Meatballs recipe from Food.com.
Provided by katew
Categories Meatballs
Time 50m
Yield 36 meatballs
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F.
- Line 2 baking sheets with foil then lightly spray with oil.
- Whisk egg, garlic, onions, zest and sauces in big bowl.
- Add meat, sprinkle with cornstarch and add coriander.
- Mix with hands, mixture will be wet.
- Shape into 1 inch balls.
- Place on prepared sheets.
- Bake 20 minutes till firm to the touch.
THAI TURKEY ZUCCHINI MEATBALLS
Steps:
- In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside. In a small bowl, whisk together sauce ingredients and set aside. Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
TURKEY ZUCCHINI MEATBALLS
Turkey meatballs with zucchini baked right in. We make them into large meatballs because they are basically a meal in and of themselves, but feel free to make them into smaller sizes! Also great with pesto and tomatoes!
Provided by Kim
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Heat vegetable oil in a medium saucepan over medium-high heat. Saute zucchini and onion until softened, about 8 minutes. Add garlic; cook for 2 minutes. Remove from heat and let mixture cool to room temperature.
- Soak bread in a small bowl with milk until milk is absorbed, about 2 minutes. Remove bread and gently squeeze out excess milk. Place bread in a food processor and pulse until mixture forms fine crumbs resembling wet sand.
- Combine ground turkey with the sauteed zucchini mixture, bread crumbs, oregano, salt, pepper, and nutmeg in a large bowl. Add eggs, Parmesan cheese, and parsley; mix thoroughly. Form mixture into 12 large meatballs using a large ice cream scoop.
- Place 1/3 cup flour in a shallow dish. Dredge meatballs in flour and place 1 inch apart in the prepared baking pan. Drizzle olive oil over meatballs.
- Bake in the preheated oven until meatballs are lightly browned on top and no longer pink in the center, 30 to 38 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.6 g, Cholesterol 60.1 mg, Fat 6.6 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 1.6 g, Sodium 261.8 mg, Sugar 1.3 g
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- To make the meatballs, take one of the zucchini (approximately 6 ounces) and trim the ends. Using a vegetable peeler, remove some of the skin in stripes, and then coarsely grate the zucchini onto a piece of paper towel: I recommend you use a coarse box cheese grater here; if the grater's too fine, the zucchini will just turn to mush. Press as much water as you can out of the grated zucchini.
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