Turkey and veggie meatballs

These meatballs hide more than a cup of grated vegetables, which makes them a favorite with kids and grown-ups alike. Make a double batch and freeze half for an easy dinner later.

Ingredients:

• 1 pound ground turkey
• 1 small zucchini, finely grated and squeezed dry
• 1 carrot, finely grated
• 1 cup spinach, finely chopped
• 1 egg
• 1/3 cup almond flour or quick oats
• 2 garlic cloves, minced
• 1 teaspoon dried Italian herbs and 1/2 teaspoon sea salt

Preparation:

• Heat the oven to 400°F and line a baking sheet with parchment.
• Mix everything in a large bowl with your hands, just until combined. Overmixing makes them tough.
• Roll into 1 1/2-inch balls (about 20) and space them on the pan.
• Bake 18 to 20 minutes, until cooked through (165°F inside).
• Serve with marinara over zucchini noodles or pasta, or tuck into a pita.
• To freeze, cool completely, freeze on the tray, then transfer to a bag for up to 3 months.