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Baked Turkey Zucchini Meatballs

Preheat oven to 400° F.

 

Ground turkey meatballs can sometimes seem a bit dry—however, the addition of vegetables and cheese results in moist, delicious meatballs. I often make a meal by heating three frozen meatballs in the microwave for a minute and then adding them to a pita pocket, leftover pasta, or even a salad.  

Ingredients:

1 pound ground turkey

½ tablespoon olive oil

1 egg

½ teaspoon Italian seasoning

½ teaspoon pepper

½ teaspoon sea salt

½ tablespoon Franks Red Hot Sauce

1 cup grated zucchini, squeezed dry 

½ cup quick oatmeal

¼ finely chopped shallots or a tablespoon of freeze-dried chives 

¾ cup Pico Romano cheese, finely grated

Instructions:

Mix meatball ingredients using your hands. Set aside for 5 to 10 minutes. 

Line a baking sheet with parchment paper. Roll the meat into balls about 2" in diameter and place them on the lined baking sheet. The meat should be moist but able to hold its shape.

Bake the meatballs in the preheated oven for 20 to 25 minutes at 400 degrees F. Serve or freeze for later.

Serving Suggestions:

Frozen meatballs are ready to serve after heating on high power in the microwave for one minute.  

Add to rice or pasta and drizzle with sweet and sour sauce or tomato sauce. 

Add to a pita pocket and heat. Cover in lettuce, cheese, and condiments.

Add to a salad. 

Pictured above: Pan-fried zucchini, meatballs in tomato sauce topped with havarti cheese, and tricoloured quinoa. 

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