Turkey Zucchini Meatballs recipe
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Ingredients
- 1 tablespoon vegetable oil 1 cup shredded zucchini ¾ cup grated onion 3 cloves garlic, minced 2 slices multigrain bread, cut into 1-inch cubes ¼ cup milk 1 pound 93% lean ground turkey 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon ground nutmeg 2 large eggs 2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley ⅓ cup all-purpose flour 1 tablespoon olive oil
Nutrition Info
- 125.8 caloriescarbohydrate: 6.6 gcholesterol: 60.1 mgfat: 6.6 gfiber: 0.8 gprotein: 10.3 gsaturatedFat: 1.6 gservingSize: -sodium: 261.8 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Turkey Zucchini Meatballs
Directions
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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).