Hubby actually came across this recipe somehow?
I’m sure it had nothing to do with the fact that it stems from Jessica Alba’s recipe for turkey meatballs.
He’s been making these of late and we can’t get enough of them. So much so that I asked him to photograph his steps and any adjustments he made to her recipe so I could share it here.
You will need:
- 2 pounds lean ground turkey
- 1 cup panko (Japanese breadcrumbs)
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped zucchini
- 1/4 cup finely chopped onion
- 2 large eggs
- 2 tablespoons Italian seasoning
- 1 tablespoon coarse sea salt
- 2 tablespoons olive oil / coconut oil spray
- 3/4 cup homemade or store-bought low-sodium chicken broth
- In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined.
- Jessica’s recipe says to form into 1″ balls – but we love these, so our balls are about 2″ each.
- Spray skillet with cooking spray (or olive oil). Hubby likes the coconut oil spray.
- Brown the meatballs on all sides – roughly 5 minutes, then transfer them to a baking sheet and bake at 400 degrees for about 5 minutes. (This is healthier because then you’re not frying the meatballs)
Bring back to skillet, add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes.
- Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.
We serve these as the main dish with sweet potato fries, or rice on the side. The girls dip their’s in plum sauce, I prefer a little barbecue sauce and Hubby likes a chili sauce to dip his.
He asked me to mention that if you double the recipe you can get a great deal on ground turkey at Costco (they sell in 4lb packages) – then just freeze the extras and you’ll have an easy weeknight dinner that everyone will love!