Turkey Zucchini Meatballs
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Turkey Zucchini Meatballs

1. Vegetable oil - 1 tablespoon
2. Shredded zucchini - 1 cup
3. Grated onion - ¾ cup
4. Garlic, minced - 3 cloves
5. Multigrain bread, cut into 1-inch cubes - 2 slices
6. Milk - ¼ cup
7. 93% lean ground turkey - 1 pound
8. Dried oregano - 1 teaspoon
9. Salt - 1 teaspoon
10. Ground black pepper - ½ teaspoon
11. Ground nutmeg - ¼ teaspoon
12. Eggs - 2 large
13. Grated Parmesan cheese - 2 tablespoons
14. Chopped fresh parsley - 1 tablespoon
15. All-purpose flour - ⅓ cup
16. Olive oil - 1 tablespoon

How to cook deliciously - Turkey Zucchini Meatballs

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

2. Stage

Heat vegetable oil in a medium saucepan over medium-high heat. Saute zucchini and onion until softened, about 8 minutes. Add garlic; cook for 2 minutes. Remove from heat and let mixture cool to room temperature.

3. Stage

Soak bread in a small bowl with milk until milk is absorbed, about 2 minutes. Remove bread and gently squeeze out excess milk. Place bread in a food processor and pulse until mixture forms fine crumbs resembling wet sand.

4. Stage

Combine ground turkey with the sauteed zucchini mixture, bread crumbs, oregano, salt, pepper, and nutmeg in a large bowl. Add eggs, Parmesan cheese, and parsley; mix thoroughly. Form mixture into 12 large meatballs using a large ice cream scoop.

5. Stage

Place 1/3 cup flour in a shallow dish. Dredge meatballs in flour and place 1 inch apart in the prepared baking pan. Drizzle olive oil over meatballs.

6. Stage

Bake in the preheated oven until meatballs are lightly browned on top and no longer pink in the center, 30 to 38 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).