Chicken-Zucchini Meatballs

Makes 20 meatballs. Assume 5 meatballs per servings. 1 medium sized zucchini = 1 cup shredded.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the mushrooms, garlic, and thyme to a food processor and pulse until finely chopped and resembling ground beef. Season with salt and pepper if desired.

Step 2

Heat up and oil a pan on medium/medium high heat. Cook ground mushroom until the liquid evaporated, about 10 minutes. Set aside to cool down.

Step 3

Once it's cooled down, add the cooked mushroom and raw ground turkey to the meatballs mixture in place of ground beef. Continue as normal.

Step 4

1. Preheat oven to 350°F Line a 15-10-inch baking pan with foil; coat with cooking spray.

Step 5

Line a colander with paper towels; add zucchini. Sprinkle 1/8 tsp of the salt over zucchini. Let stand 20 minutes, pressing occasionally to remove moisture. (Note: Squeezing the excess moisture out with a napkin seems to work fine)

Step 6

In a large bowl combine zucchini, chicken, egg, panko, cheese, garlic, parsley, basil, crushed red pepper, and remaining 1/8 tsp of the salt. (Note: Double seasonings).

Step 7

Shape rounded tablespoons of mixture into 20 meatballs; place in prepared pan. Bake 25 minutes or thoroughly cooked through (165°F). (Ground beef: 350 degrees for 30 minutes, or 400 degrees for 20-24 minutes). (Ground Turkey: 375 degrees for 25-30 minutes).

Step 8

Turkey: in the oven for 375 degrees at 35-40 degrees seems to suffice.