I’ve said before that turkey meatballs are one of my favorite quick and easy protein sources of choice. This recipe is a twist on your standard Italian style meatball. These are spicy and packed with vegetables. They make a ton of protein with just one pound of meat thanks to extra vegetables that add both moisture and flavor. The best part about these is they last great throughout the week and can even be frozen for weeks ahead so you can prep them once and have quick and easy lean protein on hand for weeks!
1lb lean ground turkey
1 zucchini, grated
1 red bell pepper
1/4 cup almond flour
1 tbs. olive oil
2 tsp. buffalo tabasco sauce
crushed red pepper flake
Preheat oven to 350 degrees.
In a mixing bowl grate your zucchini and add in your bell pepper, diced.
Next mix in your egg, almond flour, and olive oil.
Add in the tabasco to your liking as well as crushed red pepper flakes.
Lastly mix in your meat blending well to combine.
Shape into meatballs and place on a greased baking sheet.
Bake at 350 degrees 45 minutes to an hour until done.
Makes 18 Meatballs
I enjoyed mine on top of quinoa mixed with zucchini, bell pepper, and red pepper flakes. They work great on top of a salad too!