TURKEY ZUCCHINI MEATBALLS
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.
