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Cilantro Turkey Zucchini Meatballs

Cilantro Turkey Zucchini Meatballs





Cilantro Turkey Zucchini Meatballs with a creamy hatch green chili sauce featuring the tasty avocado hot sauce





Ingredients

1lb ground turkey

One medium zucchini grated

One egg

2 garlic cloves minced

1/4c diced white onion

1/4c cotija cheese

2tbsp avocado sauce

1/2 tsp cumin 1/4tsp cayenne pepper

Chopped fresh cilantro, Salt and pepper to taste

Zest of one lime





Directions: Cilantro Turkey Zucchini Meatballs





Preheat oven to 400.





Sauté the onion and garlic, add the cumin, cayenne, salt, pepper and deglaze the pan with the Kumama foods avocado sauce.

Once cooled add that mixture to the turkey, grated zucchini (squeezed to get some access water out) egg, lime zest, cilantro, and cheese.

Form 12 equally shaped meatballs and arrange on a wire racked baking sheet. Cook for about 20mins or until starting to brown - serve with more of the kumana foods hot sauce or continue on for the creamy meatball bake addition!









Creamy Hatch Green Chili Sauce:





In a separate pan heat up 2tbsp butter, add one minced garlic clove, 1/4c diced onion, and 4oz green hatch chilis. Add in 1c heavy whipping cream and simmer until nicely incorporated and reduced down, about 15mins on low, then add 2oz cream cheese. Pour the sauce over the meatballs in a casserole dish and top with shredded cheese and broil until brown and bubbly!

Top with fresh cilantro and serve!