Line a rimmed baking sheet with foil and oil the surface lightly.

Turkey meatballs and rice. In a large bowl, add the ground turkey, shredded zucchini, egg, breadcrumbs, onion, cilantro, diced jalapeno, garlic, cumin and salt and pepper. Release the rest of the pressure manually. Sprinkle over the milk and leave to soak.

Web mix together the turkey, shredded cheese, garlic, bouillon cube, italian seasoning, pepper. Web make the meatballs first.blitz the bread in a food rocessor until you have fine crumbs.slice the spring onions very thinly. Crumble the turkey into a large bowl.

Preheat oven to 400 degrees f. Web cook the rice and prep the vegetables. And line a baking sheet with foil or parchment paper.

Use clean hands to mix and form into 16 golf ball sized meatballs. Cover and chill for at least 20 minutes or up to 24 hours. Web cut the bread into small cubes and put in a mixing bowl.

In a large bowl combine all of the ingredients for the meatballs and mix together with your hands. Preheat oven to 450° f. Place a large deep 10 inch skillet (or large pan) over medium heat and add in olive oil.

Web preheat oven to 450 degrees f. In a saucepan, heat 2 tbsp butter and cook the meatballs on medium heat for 15 minutes or until cooked through. Web add more veggies: