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Zesty Mediterranean Turkey & Veggie Meatballs

Recipe by These are great without the sauce as a healthy snack or with the sauce as a meal! Melissa Edwards, Product Focus Group Member


  • 1 lb Ground Turkey
  • 1 medium grated zucchini
  • 1 large grated carrot
  • 1 large egg
  • 1/3 cup almond meal
  • 2 Tbsp fresh Italian Parsley
  • 1/2 Tbsp oregeno, dried
  • 1 Tbsp French Pantry Zesty Mediterranean Herb Blend
  • 1/8 tsp Cayanne Pepper
  • 1/4 tsp Garlic Powder
  • Fresh Cracked Pepper to taste
  • (2) 25.5 oz jars of favorite Marinara Sauce


Preheat oven to 375Place Large Silpat onto Large Perforated Baking Sheet and set aside.Wash Italian Parsley and use Demarle Eco-Chop to dry and then chop.Place Ground Turkey in the Demarle Stainless Steel Mixing Bowl. Grate zucchini and carrot into the same bowl. Add in remaining ingredients and hand-mix. Form into meatballs (I like them smaller) and place on the Silpat. This makes approximately 32 small/medium size meatballs with all of them fitting on one Silpat. Depending on the size of the meatball, bake for 20-30 mins (the size I make takes about 20 mins)While meatballs are baking, empty 2 jars of marinara into a dutch over or large pot. Cover and bring to a boil. Reduce heat to simmer, stirring occasionally. Once meatballs are done baking, add them to the marinara and stir to coat. Cook on simmer for another 15-20 mins, stirring periodically. Serve over zucchini noodles made with the snap and peel trio (green one), spaghetti squash or pasta!Note: The meatballs can be made ahead of time and kept in the freezer. Defrost before adding them to the marinara.Place

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