NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground turkey

1 cup Shredded zucchini

1 large Egg

0.5 tbsp Almond flour

0.5 cup Tomato puree

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Olive oil

PREPARATION

• 1

  Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.

• 2

  In a medium mixing bowl, combine the ground turkey, squeezed zucchini, egg, almond flour, sea salt, black pepper, and dried oregano.

• 3

  Mix the ingredients by hand until just combined, then form the mixture into 1-inch meatballs.

• 4

  Heat the olive oil in a non-stick skillet over medium heat and add the meatballs, browning them on all sides for about 5-6 minutes.

• 5

  Add the minced garlic to the pan and cook for 30 seconds until fragrant.

• 6

  Pour the tomato puree over the meatballs, reduce the heat to low, and cover the skillet.

• 7

  Simmer for 10-12 minutes until the meatballs are cooked through and the sauce has thickened slightly.