1 lb ground turkey
1/2 cup bread crumbs
3/4 cups grated zucchini
1/2 cups grated carrots
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
Mix together all ingredients until well combined. You can use a fork but your hands are better. Form into balls, mine were about golf ball sized.
Refrigerate for at least two hours so they have time for the flavours to be soaked up by the bread crumbs.
Preheat oven to 425 degrees F. Place meatballs on a foil lined cookie sheet. Bake until no pink remains. For the ones I made, this was about 20 minutes, but if you make smaller sized ones, you can probably cut the time in half.
Makes about 24 meatballs.
This could be easily doubled and you can freeze the extras.
This is all that is left after our dinner!