Ingredients
Units
Scale
- 4 oz zucchini (about half a large zucchini)
- 4 oz carrot
- 1/2 lb ground pork
- 3/4 lb ground turkey
- 1 egg (see notes for AIP)
- 2 tbsp almond flour (sub 2 tbsp of coconut flour for AIP, see notes)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried parsley
- 1 tsp dried basil
- 1/4 tsp dried oregano
- 1 tsp salt
- 1/3 tsp black pepper (omit for AIP)
- 2 tbsp avocado oil
To serve (optional)
- 16 oz pasta sauce
- 1 tbsp parsley, chopped
Instructions
- Using a food processor, finely shred the carrot and zucchini. Use a nut milk bag or clean dish towel to squeeze out the excess liquid.
- Add the vegetables to a bowl along with the pork, turkey, egg, almond flour, and seasonings. Stir well to combine. Using a cookie scoop, scoop out the meatball mixture. Wet you hands and form into round, uniformly sized meatballs (about 1.5″ in diameter). Place on a clean plate.
- Using a large, deep (oven safe) pan, heat the oil over medium heat. Once the oil is shimmering, add the meatballs. Allow to crisp on all sides until lightly browned and crisp.
- To make without a sauce- Transfer the pan to the oven at 375 F degrees. Bake for 10-12 minutes or until the meatballs are 165 F.
- To make with a sauce- Pour the sauce over the meatballs and lightly stir to coat. Bring the sauce to a low simmer for 15 minutes, or until the meatballs are 165 F.
- Serve the metaballs over pasta and top with parsley, or with a side like rice and roasted vegetables.
Notes
If making the meatballs AIP, also add about 1 tbsp of olive oil to add extra moisture to account for being egg-free.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 20
- Cook Time: 20
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 267
- Fat: 18.4g
- Carbohydrates: 4.1g
- Fiber: 1g
- Protein: 19.7g
Keywords: hidden vegetable meatballs