Meanwhile, in a bowl, combine the turkey, crushed saltines, egg, cilantro, ketchup and sambal oelek. With lightly oiled hands, form the mixture into balls using about 1 tbsp (15 ml) for each one, and gently flatten to facilitate cooking.
In a large non-stick skillet over medium heat, working in batches, brown the meatballs in the oil for 3 minutes on each side or until cooked through.
Top each meatball with some of the vegetable spirals and secure with a toothpick. Keep in the warm skillet until ready to serve. Serve with the lemon wedges.
Note from Ricardo
Pro tip: Serve the meatballs in the same skillet they were cooked in, guaranteeing they stay warmer longer.
RICARDO Spiralizer
39.99 $
The spiralizer creates pretty ribbons out of zucchinis, sweet potatoes or apples. Slices thicker or thinner juliennes with the three blade options. Its non-slip feet and downward angle are ergonomic.
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