Tender protein-rich turkey bites (Printable)

Tender turkey bites mixed with fresh veggies and herbs, baked to golden perfection for a wholesome snack.

# What You Need:

→ Meats

01 - 14 oz ground turkey breast

→ Vegetables

02 - 1 small carrot, grated
03 - 1 small zucchini, grated and excess moisture squeezed out
04 - 2 spring onions, finely sliced
05 - 2 cloves garlic, minced

→ Binding & Seasoning

06 - 1 large egg
07 - 1/2 cup gluten-free breadcrumbs or regular breadcrumbs
08 - 1 tbsp fresh parsley, chopped
09 - 1 tsp dried oregano
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ For Baking

13 - 1 tbsp olive oil (for brushing)

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix ground turkey, grated carrot, grated zucchini, spring onions, garlic, egg, breadcrumbs, parsley, oregano, smoked paprika, salt, and pepper until evenly blended; avoid overmixing.
03 - With damp hands, shape the mixture into 20 small, bite-sized balls and arrange them evenly on the prepared baking sheet.
04 - Brush each bite with olive oil to encourage browning during baking.
05 - Bake for 18 to 20 minutes, turning once halfway through, until golden brown and thoroughly cooked.
06 - Allow bites to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • They actually taste like real food, not some bland diet product—the turkey stays tender and the vegetables add moisture that keeps them from drying out.
  • You can make a whole batch in under forty minutes and they're portable enough to eat cold straight from the container tomorrow.
  • High in protein without feeling like punishment, and gluten-free by default if you use the right breadcrumbs.
02 -
  • Squeeze the zucchini more than you think you need to—I learned this the hard way when a batch came out soggy and fell apart at the edges.
  • Don't skip turning them halfway through; the side touching the pan won't brown otherwise, and golden exteriors are what make these actually appealing to eat.
  • Cold turkey from the fridge mixes and shapes better than room-temperature meat, so take that extra minute to keep it chilled.
03 -
  • Let the mixture rest in the fridge for thirty minutes before shaping if you have time—cold bites hold together better during baking and cook more evenly.
  • If they're browning too fast on the outside before cooking through, lower your oven to 180°C and add a few minutes to the baking time; every oven behaves differently.
  • Make extra and freeze them unbaked on a tray, then bake straight from frozen adding just a few extra minutes—future you will be grateful.

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