Turkey Zucchini Meatballs
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
1115 kcal
-
Course
Main Course
-
Cuisine
American
Turkey Zucchini Meatballs
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
- 1 large onion or 2 medium
- 6 cloves garlic don't worry, only half goes to the meatballs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb (450g) ground turkey
- 1/3 cup breadcrumbs 40g
- 1/3 cup milk
- 1 large egg
- 1 small zucchini
- 1/2 cup shredded Parmesan 45g
- 1 1/2 teaspoons dried basil
- 2 teaspoons fine sea salt or to your taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons Frying oil
- 2 (14 oz/400ml) cans crushed tomatoes or 1 jar tomato passata
- 1 teaspoon balsamic vinegar
- 12 ounces Spaghetti 340g
Add to Shopping List
Instructions
- Cut the onion into cubes and press the garlic through a garlic press.
- Heat the olive oil and butter in a medium/large frying pan over medium-low heat.
- When hot, add the onion, cook for about 5 minutes with a pinch of salt or until softened and translucent. Add the garlic and cook for 30 seconds. Transfer to a plate.
- Make the meatball mixture: Soak the breadcrumbs in milk for 5 minutes. Grate the zucchini on the large holes of a box grater, squeeze out the excess moisture and measure out 1 cup (or 140g) of shredded zucchini (reserve the remaining zucchini for the sauce).
- Add 1/2 of the sauteed onions with garlic into a large bowl (reserve the rest for the sauce). Add ground turkey, breadcrumb-milk mixture, egg, 1 cup of shredded zucchini, grated parmesan, dried basil, season the mixture with salt and pepper. Knead the mixture for 2-3 minutes or until well-combined - you should start to see that it becomes more elastic. The mixture will be rather loose and sticky but after kneading, the meatballs should hold their shape.
- Shape the meatballs: shape 1 1/2 inch (4 cm) meatballs from the mixture. You should get about 24 meatballs. Place them on a plate.
- Heat frying oil in a medium/large frying pan over medium-high heat. Add the meatballs to the pan making sure they're not overcrowded (I pan-fried them in two batches). Cook them until browned on all sides and almost cooked-through in the middle. Transfer them on a plate.
- Add the remaining onions and garlic to the pan along with crushed tomatoes, remaining shredded zucchini and balsamic vinegar.
- Cook the tomato sauce for about 10 minutes, until thickened. Season with salt and pepper. I also like to mix it with a hand blender but this is optional.
- Add the meatballs to the sauce and simmer them for 1-2 minutes or until cooked through.
- Serve the meatballs with the sauce and cooked pasta. Sprinkle with more parmesan and chopped basil/parsley.
- Enjoy!
Notes
- Alternatively, you can bake the meatballs at 400°F (200°C) for about 15 minutes. I like to underbake them a little then simmer them in the sauce until done. Pan-fried meatballs will taste better thanks to browning them.
- You can also use store-bought marinara sauce if you don't want to make your own.
- If the meatballs are not holding their shape (the zucchini was probably not squeezed enough), you can add more breadcrumbs to the mixture.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
1115kcal
(56%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1115 kcal
% Daily Value*
| Calories | 1115kcal | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
