Ingredients
8 oz (220 g) ground turkey
3 garlic cloves, minced
2 tbsp fresh basil, chopped
2 tbsp zucchini, shredded
2 tbsp mozzarella cheese, shredded
1 tsp green pesto
Salt and pepper, to taste
1 tbsp olive oil (for cooking)
Instructions
- In a mixing bowl, combine ground turkey, garlic, basil, shredded zucchini, mozzarella cheese, pesto, salt, and pepper.
- Mix all ingredients together until well combined.
- Form the mixture into walnut-sized meatballs using your hands.
- Heat olive oil in a nonstick pan over medium heat.
- Place the meatballs in the pan, cover with a lid, and cook for 4–5 minutes on one side.
- Flip and cook for another 4–5 minutes, or until cooked through (internal temperature 165°F/74°C).
- Optional: Roll meatballs to cook the sides for extra crispiness.
- Serve warm with salad, cauliflower rice, tomato garlic sauce, or couscous.
Notes
- For a spicy version, add red pepper flakes or chili powder.
- Can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Reheat in a skillet, oven, or microwave until warmed through.
- Substitute ground chicken for turkey if desired.
- These meatballs are naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/2 of recipe (about 5–6 meatballs)
- Calories: 230
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 75 mg
