Turkey & Veggie Meatballs


Servings: 4

Cook Time: 45 minutes



  • 1 lbs. turkey, ground, hormone-free, antibiotic-free
  • 1 medium to large zucchini, preferably organic
  • 1 big carrot, preferably organic
  • 1 egg, omega-3, cage-free
  • 1/3 c. ground up almonds
  • 2 Tbsp. fresh parsley or 1/2 Tbsp. dried parsley
  • 1/2 Tbsp. dried dill
  • sea salt to taste
  • fresh ground pepper


Preheat oven to 375ºF. Grate the zucchini and carrot and put into a large mixing bowl. Add the ground up almond meal and egg and mix with the vegetables.  Add spices and salt and pepper. Form into desired-size meatballs. Bake in a large glass baking dish, covered with foil, for 40-45 minutes.

Make a batch of these delicious meatballs and freeze. You can pull a few out of the freezer and defrost them overnight or you can defrost instantly in a frying pan on the stove with a little bit of olive oil.

About the Author RENA GREENBERG

Rena Greenberg has had the privilege over the last 25+ years to work with over 100,000 people in 75 medical centers to help them lose weight without surgery.

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