Italian Turkey & Zucchini Meatballs

These meatballs are the perfect item to meal prep (and a great way to use up that summer zucchini). This recipe is for a double batch, with the intention of freezing half to pop in the microwave or air fryer on a busy day! I paired these with Rao's Homemade pasta sauce, gluten free pasta & topped with Trader Joe's dairy free Parmesan!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by grating your zucchini on the fine side of your grater. Measure two cups and then squeeze our excess liquid. I poured the cups in a find mesh strainer and pressed out liquid with my hands. You can squeeze it through your hands as well as place between paper towels. (It doesn't have to be perfect, just give a good squeeze of the excess out).

Step 2

Next, in a large bowl combine ground turkey meat, minced garlic, eggs, Italian seasoning, red pepper flakes, salt and pepper, zucchini, and onion. Mix until the ingredients are evenly combined; the mixture should be very moist, but still hold its shape when rolled into balls.

Step 3

Scoop two tablespoon sized balls of meat and roll into a ball, and place on your baking sheet lined with parchment paper.

Step 4

Place the baking sheet in the oven to bake at 400 for 20-25 minutes, or until they're evenly brown and cooked though.