Baked Turkey Zucchini Meatballs
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
301 kcal
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Course
Main Course, Dinner
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Cuisine
American
Baked Turkey Zucchini Meatballs
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These juicy Baked Turkey Zucchini Meatballs are made with grated zucchini to create perfectly tender meatballs with an extra boost of fiber. Perfect for an easy weeknight dinner!
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Ingredients
Meatballs
- 1 pound ground turkey breast
- ½ medium zucchini (grated – squeeze out excess water with paper towel)
- 2 tablespoon onion (grated)
- ¼ cup parsley (chopped)
- 2 tablespoon sundried tomatoes packed in oil (finely chopped)
- ¼ cup Parmigiano-Reggiano (grated)
- 2 cloves garlic (crushed)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ¼ teaspoon freshly grated pepper
Tomato Basil Sauce
- 1 tablespoon extra virgin olive oil
- 1 large onion (diced)
- ½ remaining zucchini (chopped & optional)
- 2 cloves garlic
- 1 pinch red pepper flakes (optional)
- 58 ounces whole peeled tomatoes (each can should be around 24oz)
- 1 cup fresh basil (loosely packed and finely sliced )
- salt and pepper to taste
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Instructions
- Pre-heat broiler to 500 degrees or High.
- Line broiler pan with foil and spray with non-fat cooking spray.
- Combine all ingredients in a medium bowl and shape into 20 balls.
- (Quick tip: score meat into 4 sections and form five balls in each section.)
- Cook for 2-3 minutes on each side and reserve.
- Meanwhile, in a large sauce pot, heat olive oil over medium high heat and saute onion for 3 minutes adding a bit of salt and pepper to release juices.
- Add zucchini if using and continue to saute 3-4 minutes.
- Add red pepper flakes if using.
- When vegetables are tender, add crushed garlic and cook for 30 seconds. Be careful not to burn garlic – it will ruin the dish and you will have to start over.
- Add both cans of whole peeled tomatoes and their juices.
- Using scissors, quickly chop the tomatoes in the pan. See how easy that was? No mess. :)
- Bring to a boil and reduce to simmer.
- Add the meatballs and half of the basil.
- Simmer for 20 minutes or as long as you have – the longer the better.
- Check for seasoning adding salt and pepper as needed.
- Garnish with extra grated Parmigiano-Reggiano and fresh basil before serving.
Notes
- Recipe is high source of Vitamin C and Vitamin A and good source of Calcium and Iron.
Nutrition Information
Show Details
Calories
301kcal
(15%)
Carbohydrates
27g
(9%)
Protein
34.5g
(69%)
Fat
6.4g
(10%)
Saturated Fat
1.5g
(8%)
Cholesterol
74mg
(25%)
Sodium
1650mg
(69%)
Fiber
5.4g
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 34.5g | 69% |
| Fat | 6.4g | 10% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 74mg | 25% |
| Sodium | 1650mg | 69% |
| Fiber | 5.4g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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