CREATE MOUTHWATERING GROUND TURKEY MEATBALLS WITH OUR DELICIOUS, EASY-TO-FOLLOW RECIPE, OFFERING A HEALTHIER ALTERNATIVE TO TRADITIONAL MEATBALLS. PERFECT FOR SPAGHETTI, SUBS, OR APPETIZERS, ENJOY THESE FLAVORFUL, VERSATILE MEATBALLS FOR A SATISFYING MEAL EVERYONE WILL LOVE.
These ground turkey meatballs have a fresh zing when you bite into them and are guaranteed to be the best turkey meatballs you’ve ever made. The juicy meatballs pack a nutritional punch, so grab your minimal ingredients and get started.
INGREDIENTS
FOR THE TURKEY MEATBALLS
- ▢1 LBS GROUND TURKEY
- ▢1 TSPN GINGER FRESHLY MINCED
- ▢2 CLOVES GARLIC MINCED
- ▢1 TSP SALT
- ▢1/4 ONION MINCED
- ▢1 TBSP FRSH PARSLEY MINCED
FOR THE CARROT SOUP
- ▢2 TBSP OIL DIVIDED
- ▢1 LBS CARROTS
- ▢½ ONION DICED
- ▢1 TBSP GINGER FRESHLY MINCED
- ▢4 CLOVES GARLIC MINCED
- ▢SALT AND PEPPER
- ▢¼ TSP RED PEPPER FLAKES
- ▢1 QT CHICKEN BROTH
- ▢1 CUP COCONUT MILK
FOR THE GREMOLATA
- ▢4 TBSP PARSLEY FINELY MINCED
- ▢1/2 TSP SALT
- ▢½ TSP LEMON ZEST
INSTRUCTIONS
MIX THE MEATBALLS
- In a clean bowl, mix the ground turkey with the ginger, garlic, salt, minced onion, and parsley.
- When everything is well combined, divide and form into evenly proportioned meatballs.
- Arrange the meatballs on a parchment-lined baking sheet.
COOK THE TURKEY MEATBALLS
- Preheat the oven to 325 degrees F
- Preheat a skillet to medium-high heat and coat with oil.
- Sear the meatballs, rotating as each side browns.
- Once all the meatballs have been flipped, transfer to the oven to finish cooking, another 10 minutes.
- Remove from the oven and let cool.
ROAST THE CARROTS
- Lay the carrots onto a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with a pinch of salt. Roll around to evenly coat the carrots.
- Roast the carrots in the preheated oven until fork tender and browning, about 25-30 minutes.
- Remove from oven and roughly chop when cool
MAKE THE SOUP
- Heat a large Dutch Oven or pot over medium heat.
- Add the remaining 1 tablespoon of oil and saute the onions until soft, 5 to 7 minutes.
- Add the chopped carrots, ginger and garlic and cook 30 seconds longer.
- Season liberally with salt and pepper.
- Add the chicken stock, a little at a time, scraping up any browned bits before adding in the coconut milk.
- Reduce the heat to medium-low and let the soup simmer for 30 minutes or so.
- Once the soup has simmered, allow it to cool for 20 minutes before using an immersion blender to puree to a smooth thick consistency. See notes for other methods.
MAKE THE GREMOLATA
- While the soup simmers, mix the gremolata ingredients, parsley, salt, and lemon zest, together in a small bowl and let sit until ready to use.
SERVE
- Spoon large helpings of the carrot soup into bowls and top with ginger meatballs and a sprinkle of the gremolata.
NUTRITION
Serving: 1g | Calories: 253kcal | Carbohydrates: 12g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 1259mg | Potassium: 727mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12954IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 3mg
