This little meatball is full of zucchini, whole wheat bread crumbs, ground turkey, and Parmesan cheese. They are sure to become a family favorite!
- 1 pound lean ground turkey
- 1/2 cup finely shredded zucchini (or finely shredded carrots will work)
- 1/2 cup fresh, finely grated Parmesan cheese
- 1 cup whole wheat bread crumbs
- 2 cloves garlic, minced
- 1 egg, beaten
- 3 tablespoons organic ketchup
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 5 cups organic marinara sauce (about 2 regular-sized jars)
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
- In a large mixing bowl, add the turkey, zucchini, Parmesan, bread crumbs, garlic, egg, ketchup, salt, and pepper. Mix well using your hands.
- Shape the turkey mixture into about 1-inch diameter meatballs. Place meatballs in rows on the baking sheet, making sure to leave a little room between each one. Wash your hands well.
- Note: If you like your meatballs browned on the outside, saute them in a large pan with a little oil over medium-high heat until browned on all sides. You will NOT cook them through this way. I almost always skip this step because it’s messier and doesn’t make a huge flavor/texture difference to me.
- Place baking sheet on middle rack in the oven. Bake for about 20-25 minutes or internal temp reaches 165°F. (Note: If you browned the meatballs first, baking time will decrease to 15-20 minutes. Use a meat thermometer to determine doneness.)
- Place all the meatballs and marinara sauce in a stockpot. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, about 10 minutes. Stir occasionally. (Make sure to put the lid on. It splatters!)
- Serve over whole grain spaghetti or angel hair pasta. Top with freshly shredded Parmesan cheese.
Freezer Meal Instructions:
To Freeze: Roll meatball mixture into 1-inch meatballs and store in single layers in a freezer container or bag. Divide layers by parchment paper. Seal well and freeze. Note: DO NOT brown the meatballs before freezing. It is not safe to freeze partially cooked foods.
To Prepare: Thaw in the refrigerator for about 24 hours. Cook according to instructions.