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.
- 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
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.
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.