Ingredients:

  • 1/2 cup (120g) low-fat cottage cheese
  • 1/2 cup (60g) zucchini, finely grated and squeezed dry
  • 1 large (50g) egg
  • 2 cloves (6g) garlic, minced
  • 1 lb (450g) ground turkey (93% lean)
  • 1/4 cup (30g) almond flour
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tsp (2g) dried oregano
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) black pepper

Instructions:

  1. Place the cottage cheese, grated zucchini, egg, and minced garlic into a food processor. Pulse until the mixture is smooth and velvety.
  2. In a large bowl, combine the ground turkey, almond flour, Parmesan, parsley, oregano, salt, and pepper.
  3. Pour the blended moisture base over the meat and gently fold the mixture together with a spatula or hands until just combined; do not overmix.
  4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Scoop approximately 1.5 tbsp of the mixture and roll into balls roughly 1 inch in diameter, spacing them evenly on the baking sheet.
  6. Bake for 18–22 minutes, or until the meatballs are mahogany-colored and reach an internal temperature of 165°F (74°C).