Lean turkey and zucchini meatballs served over rice with a light garlic yogurt sauce.
180 gGround turkey
1 eggChicken eggs
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50 gGreek Yogurt
120 gZucchini
10 gGarlic
0.5 cupRice
0.75 cupWater
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook rice with water and salt for 16 minutes.
Mix ground turkey, grated zucchini, chicken egg, half the garlic, salt, and black pepper, then shape small meatballs.
Pan-sear the meatballs in cooking oil for 10 minutes, turning until cooked through.
Stir Greek yogurt with the remaining garlic and serve over rice with the meatballs.