Carrageenan Free Ginger-Turmeric Baked Turkey Meatball Bites
Total time42 min
Prep time20 min
Cook time22 min
5.0(8)
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Learn more →Ingredients
6 servings
For the meatballs
- 1 tbsp olive oil
- ½ cup leek, white and light-green parts only, finely chopped
- ¼ cup fennel bulb, finely chopped
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¾ tsp salt
- ¼ cup plain breadcrumbs
- 1 large egg
- 2 tbsp plain low-fat yogurt
- 1 lb ground turkey
- 2 tbsp fresh parsley, finely chopped
For serving
- 1 tbsp fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or lightly coat it with olive oil.
- 2
Heat 1 tbsp olive oil in a small skillet over medium heat. Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the grated ginger and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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