Description
Juicy baked mini turkey meatballs served with a fresh and colorful ribbon vegetable salad for a light, nutritious, and satisfying meal.
Ingredients
- 1 lb ground turkey
- 1/4 cup whole wheat breadcrumbs
- 1 egg
- 2 tablespoons finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large zucchini
- 2 large carrots
- 1 cucumber
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/4 teaspoon salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a bowl, combine ground turkey, breadcrumbs, egg, onion, garlic, parsley, paprika, cumin, salt, and pepper. Mix gently.
- Form into 1-inch meatballs and place on the baking sheet. Drizzle with olive oil.
- Bake for 15–18 minutes until cooked through and lightly golden.
- Use a vegetable peeler to slice zucchini, carrots, and cucumber into ribbons and place in a bowl.
- Whisk together olive oil, lemon juice, honey, salt, and pepper. Toss with the vegetable ribbons.
- Let meatballs cool slightly, then serve alongside the ribbon salad.
Notes
- Avoid overmixing meatball mixture to keep them tender.
- Use fresh vegetables for best texture in the salad.
- Meatballs can be made ahead and stored.
- Customize spices or add chili flakes for heat.
- Salad is best served fresh for crispness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
