Turkey Zucchini Meatballs

Ingredients

• 10 oz lean ground turkey
• 1 small zucchini, grated and squeezed dry
• 1 egg
• 1/4 cup grated parmesan
• 2 tbsp whole-wheat breadcrumbs
• 1 garlic clove, minced
• 1 cup tomato sauce
• 1 tbsp chopped parsley
• Salt and black pepper

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly grease the parchment or spray with cooking oil to prevent sticking.
2. Grate the zucchini on the large holes of a box grater, then wrap it in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible — this is crucial for meatballs that hold together and don't turn soggy.
3. In a large bowl, combine the ground turkey, squeezed zucchini, egg, grated parmesan, breadcrumbs, minced garlic, salt, and pepper. Mix gently with your hands until just combined — overworking the mixture makes tough meatballs.
4. Scoop the mixture and roll into 10 evenly sized meatballs, about 1.5 inches each. Place them on the prepared baking sheet with a little space between each one. Bake for 18 to 20 minutes until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
5. While the meatballs bake, warm the tomato sauce in a skillet over medium heat and stir in the chopped parsley. Add the baked meatballs to the sauce and gently toss to coat. Simmer together for 2 minutes so the meatballs absorb some of the sauce flavor.

Tips

• Wetting your hands slightly before rolling prevents the mixture from sticking to your palms and makes shaping much easier.
• Serve these over whole-wheat spaghetti, in a sub roll, or alongside a simple green salad for a complete meal.
• Freeze the baked meatballs (without sauce) on a sheet pan, then transfer to a zip-lock bag. They keep for up to 3 months and reheat beautifully in sauce from frozen.
• Try adding a tablespoon of finely chopped sun-dried tomatoes or a teaspoon of Italian seasoning to the mix for extra flavor.