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Turkey Zucchini Meatballs
Turkey Zucchini Meatballs
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Flavorful lean turkey meatballs filled with sauteed zucchini, onion, eggs, multigrain breadcrumbs, and a blend of fresh and dried herbs.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 cup shredded zucchini
  • 0.75 cup grated onion
  • 3 cloves garlic, minced
  • 2 slices multigrain bread, cut into 1-inch cubes
  • 1 pound 93% lean ground turkey
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground black pepper
  • 2 large eggs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 0.33333334326744 cup all-purpose flour
  • 1 tablespoon olive oil
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking pan.
  • In a saucepan over medium-high heat, saute zucchini and onion in vegetable oil until softened, around 8 minutes. Stir in garlic and cook for 2 more minutes. Set aside to cool to room temperature before using.
  • In a small bowl, soak bread in milk until absorbed, approximately 2 minutes. Gently squeeze out excess milk. Transfer bread to a food processor and pulse until mixture resembles fine, wet sand crumbs.
  • In a large bowl, mix the ground turkey with the sauteed zucchini, bread crumbs, oregano, salt, pepper, and nutmeg. Add eggs, Parmesan cheese, and parsley, and thoroughly combine. Use a large ice cream scoop to shape the mixture into 12 large meatballs.
  • In a shallow dish, spread 1/3 cup of flour. Coat the meatballs in the flour, then arrange them 1 inch apart in the baking pan. Finish by drizzling olive oil over the meatballs.
  • Bake in the oven until the meatballs are golden on top and cooked through, about 30-38 minutes or until an instant-read thermometer inserted in the center reads 160°F (71°C).

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