Golden-seared turkey meatballs get their warmth from fresh ginger and turmeric, with parsley and cilantro keeping every bite bright and herby. They're pan-seared until deeply golden on the outside and juicy in the center, then tossed with turmeric-glazed zucchini and a splash of apple cider vinegar for a tangy finish. The zucchini cooks fast and stays crisp-tender, soaking up all that golden color and a little sharpness from the vinegar toss at the end. It's a one-skillet situation from start to finish, easy to portion into snackable bites or pile onto a plate as a full meal. This one's a solid pick for a gluten free kitchen, with nothing to overthink and plenty of flavor packed into a short ingredient list.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā4 servings
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 ā the mixture should hold together when pressed but not be overworked.
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 18ā20 meatballs.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
