Turkey Zucchini Meatballs Popular Recipes

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Turkey Zucchini Meatballs

"Turkey meatballs with zucchini baked right in. We make them into large meatballs because they are basically a meal in and of themselves, but feel free to make them into smaller sizes! Also great with pesto and tomatoes!"

Ingredients :

• 1 tablespoon vegetable oil
• 1 cup shredded zucchini
• 3/4 cup grated onion
• 3 cloves garlic, minced
• 2 slices multigrain bread, cut into 1-inch cubes
• 1/4 cup milk
• 1 pound 93% lean ground turkey
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1/3 cup all-purpose flour
• 1 tablespoon olive oil

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H

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

Notes :

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