Hello There!
New week, new recipe of #LaSummerBami (I’m really trying to make this a thing, uh? Lol).
In case you missed the news, I’ll be posting new recipes, weekly, all July and August, which means we only have 3 recipes left, not including this one.
Now, let’s jump to this week’s recipe: Zucchini, Mint, Chicken and Turkey Meatballs.
This is not my first meatball recipe, click on the links below for more recipes:
You can’t really go wrong with meatballs: they’re easy to make and everyone love them!
Whether they’re fried, boiled, steamed or even baked, I’m always down for a plate.
I eat them as appetizers, when shaped into a smaller size; as a main dish, usually on the bigger side with lots of sauce; or, finally, as my protein, served with carbs and veggies.
You can use this recipe as a base and then repurpose the meatballs however you wish.
I personally ate these as a protein, instead of my usual chicken breast or fish and stored half of it in the freezer, ready to eat during movie night.
The Meat
In my previous recipes, I used lamb, pork and beef; today we are using chicken and turkey… Why? First of all, to change things up a little bit, and secondly, because of their protein-to-fat ratio.
Chicken and Turkey tops the list of the leanest animal sources of protein, meaning that you will get lots of protein and very little fat.
I initially wanted to make turkey meatballs but there wasn’t enough available at the store; feel free to use whichever you want. If you can’t find either meat, try asking your butcher to grind a cut of chicken and turkey meat for you.
The Seasoning
Regarding the seasoning, I kept it light, yet flavorful: cumin, garlic, paprika, mint and parsley.
When making my Italian Polpette, I usually add grated cheese, but I’m trying to avoid eating dairy daily and limit my dairy consumption.
Fun fact: I decided to defrost the rest of the meatballs and cook a lil’ Coconut, Ginger and Meat Soup. I may drop the recipe later on uhmm
If you missed the latest recipes, click here:
- Cajun Shrimp Plantain Cups
- Pineapple Coconut Rum Cake
- Caramelized Onions, Avocado, Smoked Chicken Sandwich
- Raspberry, Peach, Ricotta and Basil Pastry Tart
Well, without further ado, here’s the recipe. Scroll down for video instructions.
Bon Appetit!
Zucchini Turkey Mint Meatballs (with video)
Course: Main4
servings20
minutes30
minutesIngredients
1 Carrot
1 Zucchini
500g Ground Turkey/Chicken
1 Onion (finely diced)
2 tablespoons Sugar
Vegetable oil
1 Green Onion (finely chopped)
1 tablespoon Parsley (finely chopped)
1 tablespoon Mint (finely chopped)
1 tablespoon Garlic powder
3 tablespoons Bread crumbs
1 Egg (whisked)
1 tablespoons Cumin powder
2 teaspoons Paprika
Salt & pepper
Directions
- Grate and strain the carrot.
- Grate and strain the zucchini.
- In large pan, heat up 2 tablespoons of oil.
- Once hot, add in the onion. Cook until translucent.
- Add in the sugar and zucchini. Cook until light brown. Let cool down.
- In a large bowl, combine the turkey, carrot, parsley, mint, garlic, cumin, cumin, breadcrumbs, onion/zucchini, salt and pepper. Let sit in the refrigerator for 30 minutes.
- Shape into meatballs.
- Heat up 1 tablespoon of oil in a large pan. Add in the meatballs. Cook until light brown.
- Flip the meatballs. Add 1 tablespoon of water. Cover and cook 5 minutes.
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