Zucchini Turkey Meatballs: A quick and simple dinner recipe for you!
If you have a garden or you’re part of a CSA (Community Supported Agriculture program), you most likely are looking for new ways use up your zucchini. I know I am! I can’t keep up, so I’ve been having a little fun in the kitchen. These Zucchini Turkey Meatballs are freezer-friendly so go ahead and double the recipe and you’ll have yourself a quick and easy meal stocked away for the future.
Adding shredded zucchini to these meatballs is an easy way to sneak in veggies, especially with picky eaters (my husband, Shane, included). You could also add shredded carrots or spinach to this recipe and sneak in even more veggies (They’ll never know. This is why Shane is always very suspicious of my cooking). These meatballs are tasty as is but you can also toss them with your favorite marinara sauce, serve over spaghetti squash and top with a little parmesan cheese.
- 1 lb. ground turkey
- 1 cup shredded zucchini
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. oregano, dried
- ¼ tsp. rosemary, dried
- ½ tsp. sea salt
- ¼ tsp. pepper
- Pre-heat oven to 400?. Cover a baking sheet with foil.
- Combine all of the ingredients in a bowl and mix with hands.
- Form into 12 golf ball-sized meatballs and place on the baking sheet.
- Bake for 16-18 minutes or until meatballs are cooked through and insides are no longer pink.