Eosinophilic Esophagitis Friendly Ginger-Turmeric Turkey Meatball Bites with Zucchini
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground turkey
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh cilantro, finely chopped
- ¼ cup gluten free breadcrumbs
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¾ tsp fine sea salt
For cooking
- 2 tbsp olive oil, divided
For the zucchini
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground turkey, grated ginger, 1 tsp turmeric, 2 tbsp parsley, cilantro, gluten free breadcrumbs, egg, and 3/4 tsp salt. Mix with your hands until just combined — the mixture should hold together when pressed but not be overworked.
- 2
Roll the mixture into balls about 1 inch in diameter (roughly 1 heaping tablespoon each), placing them on a baking sheet as you go. You should get about 18–20 meatballs.
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