Ground Turkey Zucchini Meatballs

By Grammie926

Most healthy foodies would agree, ground turkey breast can be a bit… dry and bland. So we’ve been on a mission to make this great lean protein option a bit more exciting.

A few weeks ago we decided to give Jamie Eason’s Italian turkey burger recipe a try. The burgers have grated zucchini and seasonings, which add so much moisture and flavor with minimal extra calories.

We’ve tweaked the recipe (only slightly) and turned them into meatballs, for a great make-ahead meal, served with marinara, or even as an appetizer.

Ingredients

• 20 ounces ground turkey breast
• 2 small-sized zucchini, grated
• 1/4 onion, grated
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder or 2 cloves of roasted garlic smashed
• 1/2 teaspoon onion powder
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• marinara sauce for topping / added taste

Details

Servings 8
Adapted from livewell360.com

Preparation

Step 1

1. Preheat oven to 350 degrees F.

2. If you have a cooling rack, spray it with cooking oil and place it on top of a half sheet pan. If you don’t have a cooling rack, spray the top of the sheet pan with cooking oil.

3. In a large bowl, combine the grated zucchini, grated onion, salt, garlic
powder, onion powder, basil, oregano, pepper and turkey. Mix well (I use my
hand).

4. Scoop small palm-size portions, shape them into balls, and place them on the cooling rack in rows. Continue until all of the mixture has been used. You should have about 3 dozen meatballs.

5. Place the meatballs in oven and bake for 20 minutes.

6. Remove from oven and serve warm, topped with marinara sauce and serve.