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!
Provided by Kim
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- 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).
Nutrition Facts : Calories 125.8 calories, Carbohydrate 6.6 g, Cholesterol 60.1 mg, Fat 6.6 g, Fiber 0.8 g, Protein 10.3 g, SaturatedFat 1.6 g, Sodium 261.8 mg, Sugar 1.3 g
TURKEY ZUCCHINI MEATBALLS WITH ROASTED PEPPER DIPPING SAUCE
Turkey and zucchini combined with olives and feta result in super moist and flavorful meatballs. These can be served alone, over couscous, over rice, or even over a bed of lettuce for a main dish salad.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes European Greek
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined.
- Form meatballs using an ice cream scoop and place onto a baking sheet.
- Bake in the preheated oven until no longer pink in the center, about 25 minutes.
- While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 10 g, Cholesterol 99.9 mg, Fat 14 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 4.7 g, Sodium 431.4 mg, Sugar 2.3 g
TOMATOES AND ZUCCHINI WITH MEATBALLS
Use this one-dish meal to sneak in a few servings of vegetables. Serve it in bowls with crusty Italian bread or spoon it over fettuccine.
Provided by TXOLDHAM
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine beef or turkey, bread crumbs, egg substitute or egg, 1/2 teaspoon pepper, and 4 tablespoons cheese. Form into balls the size of walnuts. Warm oil in a large nonstick skillet over medium-high heat. Add meatballs, several at a time, and cook 15 minutes, or until browned and no longer pink inside. Remove to a bowl,leaving drippings in the skillet.
- In the same skillet in warm drippings over medium-high heat, add onion and garlic. Cook 5 minutes, or until onion is tender.
- Stir in zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, sugar, remaining 2 tablespoons Parmesan, remaining 1/4 teaspoon pepper, and meatballs. Heat to boiling. Reduce heat to low, cover, and cook 20 minutes. Stir in basil. Serve.
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