Tender turkey meatballs mixed with onion, parsley and cumin and pan-cooked in a little oil. A high-protein main you can make any weeknight.
Ingredients
Instructions
- 1
Grate the onion and lightly squeeze out its juice; crush the garlic and finely chop the parsley.
- 2
In a large bowl, knead the ground turkey with the onion, garlic, parsley, egg, breadcrumbs, cumin, black pepper and salt for 3-4 minutes.
- 3
Cover the mixture with plastic wrap and chill for 20 minutes so the meatballs hold their shape.
- 4
With wet hands, take walnut-sized pieces and shape them into slightly flattened meatballs (about 24).
- 5
Heat the olive oil in a large non-stick skillet over medium-high heat; cook the meatballs in two batches, 4-5 minutes per side, until no pink remains inside.
- 6
Rest for 2 minutes and serve hot.
Nutrition
Per serving
| Calories | 432 kcal |
|---|---|
| Protein | 44 g |
| Carbs | 16 g |
| Fat | 21 g |
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