How to Make It
Blend the onion and celery in a food processor to make a chunky paste.
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.
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.
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.
Smart tip: These meatballs keep well when frozen into portions. Serve with spiralized zucchini if your calorie allocation for the day allows.