Healthy Turkey Meatballs & Corn Salad

• servings: 47 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 pounds ground turkey

1 cup shredded zucchini (liquid squeezed out, measured before squeezing)

2 large eggs (large)

4 large garlic cloves (grated)

2 tablespoons onion powder (or flakes)

1 teaspoon oregano (dried)

1 teaspoon salt

Ground black pepper (to taste)

Corn salad

Frozen corn

1/2 cup red onion (finely chopped)

1/2 cup cilantro (finely chopped)

1/2 cup cotija cheese or feta cheese (crumbled)

Kale

Tomatoes

1/2 large lemon or 1 lime (juice of)

2 small garlic cloves (grated)

1/4 cup plain yogurt or Greek yogurt (2+% fat)

3 tbsp mayo (I used avocado oil mayo)

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp cayenne pepper

Ground black pepper (to taste)

Directions

Make the corn salad:

Spread frozen corn on an oven tray and grill in the oven. Once charred, take out and pour olive oil and garlic powder over. Let cool until safe to handle.

Lower the oven temp and change to fan forced. Then large baking sheets with unbleached parchment paper. Set aside.

In a large bowl, add ground turkey, zucchini, eggs, garlic, onion flakes, oregano, salt and pepper. Mix with your hands just until combined and do not overmix.

Using small trigger scoop, form 47 meatballs (it helps to dip hands into a bowl with cold water occasionally) and lay on previously prepared baking sheets.

Bake for 15 minutes, turn and toss with spatula (mostly to get rid off of that ground turkey residue) and bake for 5 more minutes.

In a large salad bowl, add corn, red onion, kale, tomatoes, cilantro, cotija cheese, lemon or lime juice, garlic, yogurt, mayo, smoked paprika, salt, cayenne and black pepper to taste.

Stir gently and serve warm or cold.

Nutrition

• Serving Size: 1 meatball
• Calories: 26 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Cholesterol: 18 mg
• Sodium: 62 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 5 g