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- 1 pound ground turkey - 1 medium zucchini, grated - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - Olive oil spray (for baking)

Family-Friendly Turkey and Zucchini Meatballs

Discover the delicious and nutritious Savory Turkey & Zucchini Meatballs recipe that puts a healthy twist on a classic favorite. Combining lean turkey with fresh zucchini creates flavorful, moist meatballs ideal for any meal. Control the ingredients and promote a healthier lifestyle by skipping processed foods. These easy-to-make meatballs are versatile and pair well with various sides, making them a perfect addition to your meal plan. Enjoy homemade goodness with family and friends!
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Ingredients
  

1 pound ground turkey

1 medium zucchini, grated and excess moisture squeezed out

1/2 cup breadcrumbs (whole wheat or gluten-free)

1/4 cup grated Parmesan cheese

1 large egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional, for a kick)

1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)

1 jar (about 24 oz) marinara sauce (for serving)

Olive oil for frying (or choose to bake)

Instructions
 

Preheat Oven (if baking): To bake your meatballs, preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.

    Prep Zucchini: Using a box grater or food processor, grate the zucchini. Place the grated zucchini in a clean dish towel or several sheets of paper towel and twist it to wring out excess moisture. This step is crucial to prevent soggy meatballs.

      Mix Ingredients: In a large mixing bowl, combine the ground turkey, squeezed zucchini, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, onion powder, salt, black pepper, optional red pepper flakes, and chopped parsley. Gently mix the ingredients using your hands or a spoon until just combined. Be careful not to overmix, as this can make your meatballs tough.

        Shape Meatballs: Scoop portions of the mixture and form them into meatballs roughly 1 to 1.5 inches in diameter. You should end up with about 16 to 20 meatballs, depending on size.

          Cook the Meatballs:

            - For Baking: Arrange the meatballs on the lined baking sheet, ensuring they have space between them for even cooking. Bake for 20-25 minutes until they are fully cooked and lightly golden brown.

              - For Frying: Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding. Sear the meatballs for about 5-7 minutes per side, turning them until they are nicely browned and cooked through.

                Serve: Heat the marinara sauce in a small saucepan or microwave until hot. Serve the meatballs immediately, generously topped with marinara sauce, and finish with a sprinkle of extra Parmesan cheese and fresh parsley for a burst of color.

                  Storage: Any leftovers should be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the meatballs in a single layer on a baking sheet, then transfer to a container for up to 3 months. Reheat in the oven or microwave as desired.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-5 people

                      - Presentation Tips: For a beautiful presentation, serve the meatballs over a bed of zucchini noodles or whole wheat spaghetti, and garnish with fresh basil leaves for an elegant touch.