Another zucchini recipe.
I didn’t plan it.
It just happened.
We were craving meatballs.
Lately, I have been making them with turkey.
And most of you know that you have to be careful with them, or they tend to get dry.
While collecting all the ingredients from the fridge, I glimpsed one of the last (I promise) zucchini in the crisper.
Zucchini are mostly water.
If you made these zucchini fritters you know this.
So, why not grate one into the meatballs?
To make them lighter and more moist?
And I am always game to hide a veggie in there somewhere.
- 1 lb ground Turkey
- 1 large zucchini, grated and chopped
- 2 Tbs olive oil
- 1 small sweet onion, chopped fine
- 2 cloves garlic, minced
- 1 4oz can of tomato paste
- 1/2 cup breadcrumbs, I use brown rice panko crumbs
- 1 egg, beaten
- 1/4 cup grated parmesan cheese
- 1/4 cup finely chopped parsley
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 350 degrees, line a sheet pan with parchment paper and set aside.
Add olive oil to large frying pan and cook onion until translucent, approx 4-5 minutes.
Add garlic, stir and cook 30 seconds or so.
In large bowl add turkey, grated zucchini, cooked onion and garlic, tomato paste in small dollops,
breadcrumbs, egg, parmesan, parsley and salt and pepper.
Stir gently using a large fork to incorporate all ingredients.
Roll lightly into large tablespoon size meatballs, careful not to compact.
Bake in oven 30 mins. Or until golden brown and no trace of pink remains.