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Turkey Meatballs

Yields1 Serving

Turkey Meatballs

 2 lbs Lean ground turkey
 1 cup Panko (Japanese breadcrumbs or use gluten-free bread crumbs)
 ¼ cup Finely chopped carrots
 ¼ cup Finely chopped zucchini
 ¼ cup Finely chopped onion
 2 Eggs
 2 tbsp Italian seasoning
 1 tbsp Coarse sea salt
 2 tbsp Olive oil
 ¾ cup Low-sodium chicken broth

In a large bowl, mix turkey, breadcrumbs, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.


Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.


Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.