Ground turkey gets seared until golden and juicy, brightened with grated ginger, warm turmeric, and a generous handful of fresh parsley and cilantro for a fragrant, herb-flecked bite. The zucchini half-moons cook in the same skillet, picking up golden edges before getting glazed with a splash of turmeric-tinged apple cider vinegar that turns tangy and fragrant in seconds. Olive oil does the cooking work throughout, tying the herbs, warm spices, and vegetables together into one skillet dish that leans on produce, lean protein, and good oil rather than heavy sauces or fried textures. It comes together quickly enough for a weeknight but feels bright and composed enough for company, with the meatballs and zucchini tossed together at the end so every bite gets a little of both. This is a genuinely solid pick for a Mediterranean-style plate — light, herby, and built around the kind of simple, whole ingredients that style of eating is all about.
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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.
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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