Mexican-style Zucchini and Turkey Meatballs with Cilantro Lime Aioli
This recipe is inspired by one I found on Pinterest. It's low carb and paleo, so I feel really healthy while I'm eating it ;)
1 lb ground turkey (or chicken)
1 medium zucchini
Juice of one lime
1 tbsp cilantro
Salt, pepper, onion powder, and cumin to taste
Use a cheese grater to shred the zucchini. Salt the shreds really well and let it sit for about 30 minutes to draw out the water. Squeeze in a dish towel to drain.
Preheat oven to 350
Combine all ingredients and mix well by hand. Form the mixture into meatballs and place on an aluminum foil lined baking sheet.
Bake for 20 minutes.
I served these with a super simple cilantro and lime aioli.
Mix everything together, adding more to taste. I like a lot of cilantro!!
Apparently, so does my toddler :) These are some of the outtakes from trying to shoot this dish. Her little hand was pretty fast! She loved them being on toothpicks. They were too tempting; she had to pick one up for herself!
These are a great appetizer, snack, or main dish. Hope you enjoy!