Adriane Angarano’s Turkey and Veggie Meatballs
Spice up your lunch menu with these turkey and veggie meatballs.
Ingredients
- 1 lb. ground turkey breast
- 1 small zucchini, grated
- 1 medium carrot, grated
- 1/4 cup finely chopped kale
- 1 tbs. finely chopped fresh parsley
- 1 tbs. minced scallions
- 1 tbs. extra-virgin olive oil
- 1 tsp. poultry seasoning
- 1/2 tsp. granulated garlic powder
- 1/2 tsp. sea salt
- 2 tbs. grape-seed oil
Directions
STEP 1
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
STEP 2
In a mixing bowl, combine all ingredients thoroughly with your hands.
STEP 3
Form into 12 meatballs, and place on baking sheet. Roast for about 20 to 25 minutes until cooked through and the internal temperature reaches 165 degrees F.
STEP 4
Serve with tomato dipping sauce.
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