AuthorGeo FoodsCategoryRECIPESIngredients
Preparation
In a large bowl, mix turkey, Japanese breadcrumbs, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into one-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, for about seven minutes. Add ½ cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 10 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.
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2 eggs ½ kg ground turkey 1 cup Japanese breadcrumbs ¼ cup chopped carrots ¼ cup chopped zucchini ¼ cup chopped onion 2 tbsp Italian seasoning 1 tbsp sea salt 2 tbsp olive oil ¾ cup chicken brothDirections
1In a large bowl, mix turkey, Japanese breadcrumbs, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into one-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, for about seven minutes. Add ½ cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 10 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.
Ingredients
Directions
In a large bowl, mix turkey, Japanese breadcrumbs, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into one-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, for about seven minutes. Add ½ cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 10 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.