Easy turkey meatballs

Not only is this recipe paleo-friendly, it’s also low-carb, high-protein and super easy to make. Turkey is a source of iron and zinc, to ensure adequate oxygen delivery and red blood cell production as well as boosting immune function and aiding wound healing.

Serves:  2 (Makes approx. 12 meatballs)
Ingredients:  11
Serving Size:  138g
Total calories:  165 kcal
Carbohydrates:  3.11g
Fat:  9.35g
Protein:  17.62g


  • 1 medium zucchini, grated
  • 500g ground turkey mince
  • ½ onion, diced
  • 3 large garlic cloves, minced or 3 tsp garlic
  • 2 tbsp fresh coriander, chopped
  • 1 tsp cumin
  • Sea salt and cracked black pepper
  • 1 tbsp tomato paste
  • 1 free-range or organic egg
  • 2 tbsp extra virgin olive oil


  1. Preheat oven to 210 degrees Celsius.
  2. Use your hands to squeeze out excess juice from zucchini into sink. Place grated zucchini and remaining ingredients in a mixing bowl, mixing until well combined (Using hands is most effective).
  3. Place baking paper on oven tray. Roll mixture into medium-sized balls, place on tray and space evenly. Put tray on middle shelf in oven, baking for 18-20 minutes.
  4. Serve immediately and enjoy.
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