Title: Zucchini and Turkey Meatballs
Prep Time: 20 minutes
Cooking Time: 20 minutes 
Total Time: 40 minutes
Servings: 4
Ingredients
1 pound ground turkey, lean
1 medium zucchini, grated and excess moisture squeezed out
1/4 cup grated Parmesan cheese
1/4 cup almond flour
1 large egg
2 cloves garlic, minced
1 teaspoon dried Italian herbs
Salt and pepper to taste
Olive oil for cooking
Fresh parsley, chopped for garnish
Instructions
Begin by preheating your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the ground turkey, grated zucchini, Parmesan cheese, almond flour, egg, minced garlic, dried Italian herbs, salt, and pepper. Mix everything together until well blended, ensuring the ingredients are evenly distributed.
Using your hands, form the mixture into small meatballs, about one inch in diameter. Place them on the prepared baking sheet, making sure they are spaced apart to allow for even cooking.
Drizzle a small amount of olive oil over the meatballs for added flavor and moisture during cooking.
Place the baking sheet in the preheated oven and bake for 20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165 degrees Fahrenheit.
Once cooked, remove the meatballs from the oven and let them cool for a few minutes. Transfer them to a serving platter and garnish with fresh parsley.
Serve the zucchini and turkey meatballs warm as a delicious, low-carb lunch option. They can be enjoyed on their own or paired with a side of low-carb vegetables.
