Recipe: Tiny turkey-zucchini meatballs with balsamic salad

Yesterday, we had the first day of summer in the triple digits (102F). I know, living where we live,  I should be very thankful for quite moderate temperatures in May and I knew the triple digits were coming sooner or later, but I am still not a fan. It’s just too hot and it really doesn’t help that our apartment heats up and holds on to the heat like crazy (it was 94F on our thermostat last night in the house! We only have two window A/Cs in the living room and bedroom).

So for dinner, we had to improvise a little bit because I really didn’t want to spend more time in the kitchen and use the stove any longer than absolutely necessary. We decided to use the ground turkey that we bought to make tiny little meatballs with a salad.

This might actually be a new summer favorite. They’re easy and quick to make and cook in about 5-10 minutes. Tasty and filling and definitely on the healthy side. Possibly something that could be put on the grill (that we don’t have – sigh) as well. The meatballs are spruced up with zucchini and goat cheese and the side salad has a simple, but delicious balsamic vinaigrette dressing.

For the meatballs:

1 lbs ground turkey
1 large zucchini (grated)
½ onion (finely chopped)
½ cup breadcrumbs
goat cheese
salt, pepper

Combine all ingredients and form about 28 small tiny meatballs. Cook in a pan (or on the grill) for about 10 minutes.

For the salad (for 2 people):

2 big handfuls of baby lettuce, spinach or romaine
15 grape tomatoes (halved)
4-5 mushrooms
1/2 can of sweet corn (optional)
5 tbsp balsamic vinegar
4 tbsp olive oil
salt, pepper
a little extra goat cheese (if you wish).

See? Super-easy and so yummy! Enjoy!