Ingredients

· 2 eggs

· ½ kg ground turkey

· 1 cup Japanese breadcrumbs

· ¼ cup chopped carrots

· ¼ cup chopped zucchini

· ¼ cup chopped onion

· 2 tablespoons Italian seasoning

· 1 tablespoon sea salt

· 2 tablespoons olive oil

· ¾ cup chicken broth

Method

In a large bowl, mix turkey, Japanese breadcrumbs, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into one-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, for about seven minutes. Add ½ cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 10 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.