Hidden Veggie Meatballs (Gluten free, Dairy free)
Ingredients
- 4 oz zucchini about half a large zucchini
- 4 oz carrot
- ½ lb ground pork
- ¾ 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
- ¼ tsp dried oregano
- 1 tsp salt
- ⅓ 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.
Nutrition
Serving: 1serving | Calories: 267kcal | Carbohydrates: 4.1g | Protein: 19.7g | Fat: 18.4g | Fiber: 1g