Place the grated zucchini in a mesh colander set over a large plate. Sprinkle with 1/2 tsp (2 ml) of the salt, toss to combine, then leave to rest for 15 minutes.
Once the zucchini has rested, gather it into a ball and, using your hands, squeeze out as much water as possible. Transfer to a large mixing bowl, then add the ground meat, egg, coriander, garlic, green onion, cumin, remaining 1/2 tsp (2 ml) salt, and some freshly ground black pepper. Using a fork, combine the ingredients without overworking the mixture.
Shape meatballs using about 1 1/2 tbsp (22 ml) mixture for each (a mini cookie scoop is the best tool to do this quickly!) Transfer the meatballs to the prepared baking sheet as you go.
Once all the meatballs are shaped, transfer the baking sheet to the oven and bake for about 14 minutes, or until the turkey meatballs are cooked through. Broil for a minute or two to give them a bit more color, if desired.
SERVING: These turkey meatballs go especially well with citrus guacamole. Serve them for happy hour, or add them to cooked whole grains, veggies, and guacamole or salsa to create a healthy, hearty bowl. You can also toss them with pasta, or serve them in a pita with salad and hummus.
STORAGE: Baked turkey meatballs will keep, refrigerated in an airtight container, for up to 4 days. They also freeze wonderfully for up to 1 month. Thaw overnight in the fridge, then reheat in a low oven, or for a few seconds in the microwave.
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