Yield
Serves 8. Ready in 30 mins.

How to Make It

Step 1

Blend the onion and celery in a food processor to make a chunky paste.

 

Step 2

In a bowl, mix the turkey, cumin, chopped cilantro, lemon zest, egg, and breadcrumbs with 2 tbsp. of the celery paste, and plenty of salt and pepper. 

 

Step 3

Shape into 24 small balls. Coat a pan with cooking spray, and cook the meatballs in batches for about 10 minutes, or until browned all over.

Step 4

Coat another pan with cooking spray, and heat remaining celery paste and the garlic for 3 minutes. Pour in the chopped tomatoes, and cook for 5 minutes until thickened. Stir in the meatballs, and simmer until cooked through.

 

Chef's Notes

Smart tip: These meatballs keep well when frozen into portions. Serve with spiralized zucchini if your calorie allocation for the day allows.

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