When I encourage clients to reduce their red meat intake, it’s important to give them alternatives. Turkey is not something many people eat day to day. In fact, many clients tell me they only eat turkey around Christmas! Whilst I encourage plant protein options, some lean protein options include fish, turkey, and chicken. This recipe is free of egg and panko, like many recipes include.
Turkey meatballs can be used to top salads, in wraps or on top of pasta or zucchini noodles. Versatile and easy to make in batches. Here is the recipe we use.
INGREDIENTS
1 pound ground turkey
2 tbsp. olive oil
2 garlic cloves, minced
1 shallot or ¼ red onion, minced
Sea salt, pepper
Zest of 1 lemon
½ cup fresh herbs (or dried), such as rosemary, thyme, oregano, basil, parsley, tarragon
In a pan, sauté 1 tbsp. olive oil with onions until they have turned golden. Add minced garlic and herbs and stir for 1 minute. Remove from heat and add to a mixing bowl along with all of the other ingredients. Roll into 2-inch balls and cook in the pan. Turning the balls frequently to cook an all sides.
