This recipe was inspired by one that Jessica Alba made for Martha Stewart. I tweaked it for our family and made it gluten-free 🙂
- 2 lbs ground turkey (you could use ground chicken, too)
- 2 cups Rice Chex, crushed (food processor or rolling pin and Ziploc)
- 4 carrots, minced (food processor or cheese grater/cowbell)
- 1 zucchini, minced with the carrots
- 2 eggs, whisked
- 1 TB Italian seasoning
- 1/2 TB onion powder
- 1/2 TB garlic powder
- liberal amount of pepper and seasoning salt
Prep all your ingredients and add them to a big mixing bowl. Squish everything together with your hands until thoroughly mixed – plastic gloves work great for this. Make uniform-sized balls and place on cookie sheet with a lip (lined with parchment paper) or in two 13 x 9 pans. I do about 2 – 2 1/2 inches. You can make tiny ones for Italian Wedding Soup, but I have no patience for that – LOL!
Bake at 350* for 30-45 minutes. The length of time depends on how big you made them. They should be firm and no longer pink if you cut one in half. You can also use a meat thermometer. Poultry should be at least 165* in the thickest part.
I typically make a batch of these and throw them in the freezer for quick lunches. They are equally good with mashed potatoes and gravy as they are with a side of ranch. Heck – I bet they’d be great in a (turkey) meatball sub with cranberry sauce!