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🍽️ Crispy Turkey Meatballs with Colorful Vegetables

300 kcal · 30 min · 4 servings

Crispy Turkey Meatballs with Colorful Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the carrots, zucchini, radish, and bell peppers.
  2. 2. Peel the carrots and the radish.
  3. 3. Cut the carrots and radish into small batons.
  4. 4. Cut the zucchini into batons as well.
  5. 5. Remove the seeds from the bell peppers and cut them into thin strips.
  6. 6. Peel the shallot.
  7. 7. Finely chop the shallot.
  8. 8. Wash the parsley.
  9. 9. Shake the parsley dry.
  10. 10. Finely chop the parsley leaves.
  11. 11. Heat one tablespoon of oil in a frying pan.
  12. 12. Sauté the shallot until translucent over medium heat.
  13. 13. Rinse the turkey breast fillet under cold water.
  14. 14. Pat the meat dry with a kitchen towel.
  15. 15. Finely chop the turkey meat.
  16. 16. Separate the eggs into yolks and whites.
  17. 17. Use the egg whites for another purpose.
  18. 18. Place the chopped turkey meat into a bowl.
  19. 19. Add the sautéed shallot to the bowl.
  20. 20. Add the egg yolks to the bowl.
  21. 21. Add the chopped parsley to the bowl.
  22. 22. Season the mixture with salt and pepper.
  23. 23. Shape the mixture into small meatballs.
  24. 24. Heat the remaining oil in the same pan.
  25. 25. Fry the meatballs in batches over high heat.
  26. 26. Fry each side for about two minutes until golden brown.
  27. 27. Bring salted water to a boil.
  28. 28. Add the carrots and radish to the boiling water for one to two minutes.
  29. 29. Add the zucchini and bell peppers.
  30. 30. Cook everything for one more minute.
  31. 31. Drain the vegetables.
  32. 32. Shock the vegetables with cold water.
  33. 33. Let the vegetables drain well.
  34. 34. Wash the lemon under hot water.
  35. 35. Slice the lemon into rounds.
  36. 36. Distribute the meatballs and vegetables onto four plates.
  37. 37. Garnish the dishes with the lemon slices.

Nutrition per serving