Turkey and Veggie Balls with Aioli Sauce
This recipe originally appeared in the Winter 2022 issue of Tracy Anderson Magazine, available now for digital download.
Craving a hearty meal that will leave you feeling nourished and satisfied? Look no further than our Turkey and Veggie Balls with Aioli Sauce recipe, created by Tracy Anderson and Chef Alexander Browne along with Creative Food Editor, Sandra Rojo, for Tracy Anderson Magazine.
Boasting better-for-you ingredients like carrots and zucchini, this recipe effortlessly emits main course energy. It’s delicious, nutritious, and a Valentine’s Day dinner must-have.
“One thing I believe about balance is we have to harvest our nutrition from the earth and know there is no such thing as prepackaged nutrition,”Tracy writes in The Wonderland Issue of Tracy Anderson Magazine. “The truth is your workout takes a little time and your food prep takes a little time, but the return on your investment is a lot more quality time.”
Get the full recipe below.
Photo Credit: Jamie Bassett-Cann
Turkey and Veggie Balls with Aioli Sauce
Serves 3-4
INGREDIENTS:
For the balls:
- 2 medium carrots, peeled and trimmed
- 1 small zucchini, ends trimmed
- 1 cup cooked rice
- 1 lb ground turkey
- 1 tsp salt
- For the sauce:
- ½ cup vegan mayonnaise
- 1 tsp Dijon mustard
- 1 clove garlic, grated
- 1 tsp olive oil
- Pinch of salt
PREPARATION:
For the sauce:
- Mix ingredients to combine and refrigerate until needed.
For the balls:
- Preheat oven to 450°F.
- Cut carrots and zucchini in smaller pieces. Place in a food processor and
- pulse until roughly ground (or grate them).
- Combine with rice, ground turkey, and salt.
- Make small (2 Tbsp) rounds with the mix.
- In a large frying pan over medium-high heat, sear balls on each side until golden brown (about 5 minutes).
- Transfer to a parchment paper lined baking sheet and bake for 5 to 8 minutes or until fully cooked.
