Turkey Zucchini Meatballs
Description
For extra flavor, these lean turkey meatballs are loaded with sauteed zucchini, onion, eggs, multigrain bread crumbs, and a sprinkling of fresh and dried herbs.
Ingredients
•
1 tablespoon vegetable oil
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1 cup shredded zucchini
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3/4 cup grated onion
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3 cloves garlic, minced
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2 slices multigrain bread, cut into 1-inch cubes
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1/4 cup milk
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1 pound 93% lean ground turkey
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1 teaspoon dried oregano
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon ground nutmeg
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2 large eggs
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2 tablespoons grated Parmesan cheese
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1 tablespoon chopped fresh parsley
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1/3 cup all-purpose flour
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1 tablespoon olive oil
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2
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.
3
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.
4
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.
5
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.
6
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).