Turkey Meatballs

Recipe by Meg Griffith Washburn

Ingredients

• 1/2 lb ground turkey
• 1 large zucchini, spiralized into noodles
• 1/2 medium onion, grated
• 1/2 tbsp garlic, minced
• 1/2 tsp dried basil
• 1/2 tsp oregano
• 1/2 tsp fennel seeds
• sea salt, to taste
• black pepper, to taste
• 1 egg, lightly beaten
• 1 tbsp ghee
• 1 1/2 cups tomato sauce

Directions

• Combine turkey, onion, garlic, basil, oregano, fennel, salt, pepper and egg in a bowl.
• Form into 12 meatballs, about 1 1/2 inches in diameter.
• Heat ghee in a 10-inch skillet over medium-high heat and cook the meatballs in batches, shaking the pan occasionally, for about 10 to 12 minutes or until browned and cooked through.
• Add more oil if necessary.
• Remove the meatballs to a paper towel to drain.
• Warm the tomato sauce over medium heat in another skillet with squash noodles.
• Add the meatballs and cook for 10 to 12 minutes, spooning sauce over them.

Serving Size
2 servings

Posted To: Entree