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Ground Turkey Meatballs with Zucchini


Most healthy foodies would agree, ground turkey breast can be a bit… dry and bland. So we’ve been on a mission to make this great lean protein option a bit more exciting. A few weeks ago we decided to give Jamie Eason’s Italian turkey burger recipe a try. The burgers have grated zucchini and seasonings, which add so much moisture and flavor with minimal extra calories. We’ve tweaked the recipe (only slightly) and turned them into meatballs, for a great make-ahead meal, served with marinara, or even as an appetizer.

Ingredients

  • 20 oz package of ground extra lean turkey breast
  • 2 medium zucchini, grated
  • 1/4 onion, grated
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried basil
  • 1/2 tsp oregano
  • 1/2 tsp black pepper

Directions

Preheat oven to 350 degrees F. If you have a cooling rack, spray it with cooking oil and place it on top of a half sheet pan. If you don’t have a cooling rack, spray the top of the sheet pan with cooking oil. In a large bowl, combine the grated zucchini, grated onion, salt, garlic powder, onion powder, basil, oregano, pepper and turkey. Mix well. Scoop small palm-size portions, shape them into balls, and place them on the cooling rack in rows. Continue until all of the mixture has been used. You should have about 3 dozen meatballs. turkey-zucchini-meatballs-1 Place the meatballs in oven and bake for 20 minutes. Remove from oven and serve warm, topped with marinara sauce and served over spaghetti squash or whole-wheat pasta. You could also serve them on toothpicks with a side of marinara for an appetizer. turkey-zucchini-meatballs-2 turkey-zucchini-meatballs-4-1

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