Adding zucchini to these bite-size turkey meatballs make them extra juicy, and is a great way to sneak some extra veggies into your day. These can also be made with ground chicken instead of turkey.
Use your hands to squeeze any excess water out of the grated zucchini, and place in a large bowl. Add the turkey, scallion greens, cilantro, salt, pepper, and cumin, and mix to combine. The mixture will be quite wet.
Scoop out heaping tablespoons of the mixture and use your hands to gently roll into balls.
To cook on the stove top:
Heat a drizzle of olive oil in a medium pan over medium heat. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
To bake in the oven:
Drizzle a bit of olive or avocado oil onto a baking sheet. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees for 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
Recipe Notes
Slightly adapted from One Lovely Life at https://www.onelovelylife.com/chicken-zucchini-poppers-gf-df/.