Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1/2 cup grated zucchini, squeezed dry
  • 1/4 cup grated carrots
  • 1 large egg, beaten
  • 1/4 cup almond flour
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup low-sodium marinara
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Grate zucchini and carrots; squeeze zucchini in a paper towel to remove excess water.
  2. In a large bowl, gently fold together the lean turkey, squeezed vegetables, almond flour, beaten egg, garlic, and seasonings until just combined.
  3. Roll the mixture into 14 uniform balls (approx 2 tablespoons each) and place on a parchment-lined baking sheet.
  4. Bake for 15–20 minutes until the internal temperature reaches 165°F (74°C).
  5. Simmer marinara and lemon juice in a pan over medium heat, then toss the baked meatballs into the sauce and garnish with fresh parsley.