Turkey Zucchini Meatballs are loaded with clean zucchini, so virtually no dry meatballs here! Loaded with flavor, smooth to make and true for you!
Developing up there has been usually a pot of meatballs and sauce simmering on the range. fortunate for me, I realize, and that i nonetheless love a wellknown meatball and sauce recipe any day. however every so often you just need some thing specific to trade things up a bit. particularly when it’s summer and there’s masses of sparkling vegetables laying round.
I used a cup of shredded zucchini, ricotta cheese and best a bit bit of bread crumbs to hold them virtually juicy and no longer dry the manner a turkey meatball can every so often be. I didn’t think they were going to preserve collectively with most effective 2 Tablespoons of bread crumbs but the spouse assured me that they’d be first-rate.
Those meatballs are just a little bit more healthy than a regular red meat meatball with lots of parmesan cheese, breadcrumbs and eggs…as proper as the ones are, in case your seeking out some thing a touch lighter these meatballs are for you.
Ingredients
- 2 lb. ground turkey, 93% lean (not extra lean)
- 1/4 cup bread crumbs
- 2 cups grated zucchini, squeezed dry with paper towels
- 1/2 cup part-skim ricotta cheese
- 2 teaspoons salt
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 eggs, beaten
- 1 24 oz. jar marinara sauce
Instructions
- Preheat the oven to 400 stages.
- Blend all the components (except for the sauce) in a bowl and blend properly to mix.
- Element out into balls with a #20 ice cream scoop, you’ll get about 28 meatballs.
- Place the meatballs on a baking sheet sprayed with cooking spray and bake for 20-25 minutes until the meatballs are no longer red inner.
- Add the meatballs together with a jar of marinara sauce to a massive skillet and heat until warmed thru, about 15 minuets.
