Serve them hot out of the oven with a side salad or veggies, extra hot sauce and lime. And when you move into phase 3 use any of the phase 3 relishes, dips or chutneys.
Serves 14 meatballs
1 medium zucchini, grated
500 g ground turkey meat (I used 2% fat turkey mince)
¼ red onion, finely diced
3 large cloves of garlic, grated or finely diced
2 tablespoons chopped fresh coriander
1 teaspoon cumin powder
1 teaspoon onion powder (optional but very nice)
1 tablespoon tomato paste
2 tablespoons hot sauce
1 egg (can be omitted)
For cooking: Baking paper, dash of olive oil and more hot sauce
To serve: extra hot sauce, lime wedges and coriander
Preheat the oven to 210 C.
Using your hands, squeeze out the juices from the grated zucchini into a sink. Return the grated flesh to a mixing bowl. Add the rest of the ingredients, including the egg if using, and mix everything well, so the flavours and ingredients are well incorporated (I used my hands to do this).
Place a piece of baking paper over a flat oven tray/sheet pan. Wet your hands and roll the meat mixture into medium-size balls (a little smaller than a table tennis ball). Place on the tray, spaced out evenly (don’t overcrowd the tray). Drizzle each meatball with a few drops of the hot sauce and place the tray in the oven (make sure it’s hot!) on the middle shelf. Bake for 18-20 minutes.
Remove from the oven and serve with extra hot sauce and some lime wedges. I like to drizzle a little more hot sauce to make them glossy for presentation.